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HO'.r DRINKS.
41
CLARET, HOT.
130
Dissolve two ·cubes of sugar in a hot-water glass thr.:ie-quarters full of
boiling water, fill the glass with claret, add a slice of lemon, grate nutmeg
over the top and serve.
CRANBERRYADE.
131
Place about a dozen cranberries in a large mixing-glass and mash them
well with a muddler. Add some boiling water, strain into a thin glass,
sweeten to taste, dash with port wine and ser ve. Any kind of berries can
be treated in the same manner.
EGG FLIP, HOT.
132
Pour a pint of Bass's ale in a saucepan and set on fire to boil. Then
beat up a couple of eggs ancl mix with two tablespoonfuls of sugar (brown
sugar is the best), making a light batter. When the ale has boiled, pour
over the eggs, very slowly at first to prevent cur9,ling, then pour backwards
and forwards until the mixture' 'appears all alike and smooth. Spice well
ancl serve as hot as possible. This is an olcl English cure fo r a bad cold.
EGG NOG, HOT.
133
Make t he same as Cold Egg Nogg, with hot milk substituted for ice and
milk. (See Recipes Nos. 227 and 228.)
GIN SLING, HOT.
134
Make t he same as Brandy Sling, Hot, with Holland gin substituted for
brandy. (See Recipe No. 126.)
GIN TODDY, HOT.
135
Make the same as Brandy T ocldy, Hot, with Holland gin substituted for
brandy. (See Recipe No. 127.)