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HOT DRINKS.
43
MULLED OR HOT WINE WITH EGGS.
142
Dissolve one-quarter pound of sugar in one point of boiling water, acld
the juice of six lemons and one and one-half bottles of the desired wine.
Keep over the fire until just ready to boil.
In
the interim beat up the whites
of one dozen eggs until they appear like froth, and place them in a punch–
bowl which has been heated. Then pour in the hot miJ...1;ure, stirring rapidly
to prevent tbe eggs from cooking, spice well and serve in thin glassware.
' N. B.-Don 't pour the eggs into the wine.
PORTER MULLED, OR HOT PORTER.
143
The same as Mulled Ale, with Dublin stout substituted for ale.
(S~e
Recipe No. 116.)
PORTER SANGAREE, HOT.
144
Make the same as Ale Sangaree, Hot, substituting .Dublin stout for ale.
(See Recipe No. 117.)
PORT WINE NJt::GUS, HOT.
145
Dissolve a teaspoonful of bar sugar in a hot-water glass three-quarters
full of boiling water. Fill the glass with port wine, stir, and serve without
decorations, flavors or spices of any description.
PORT WINE SANGAREE, HOT.
146
Place a spoonful of sugar in a hot-water glass and
fill
two-thirds full of
boiling water. Stir until sugar is dissolved and add enough port wine to
fill
the glass, grate nutmeg over the top and serve.
ROAD HOUSE PUNCH.
147
Heat a bottle of Burgundy in a hot-water urn. Add a little sugar and
epiee to taste,
and
serve in small silver covered
muiS•