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28
DRINKS
A LA
MODE
Remove
the
froth
of
the
ale
when
on
the
fire
till it
begins
to
boil.
Mix
the
froth
with
the
sugar
and
eggs,
add
grated
nutmeg
to
taste,
and
a
gill
of
rum.
When
the
ale
boils,
stir
it
gradually
into
the
eggs
and
rum
till
quite
smooth,
and
serve.
Egg
Nog.
Put
two
yolks
of
egg
into
a
tumbler
with
a
sprinkle
of
nutmeg,
a
dessertspoonful
of
crystallised
brown
sugar,
and
a
teaspoonful
of
grated
ginger.
Make
a
pint
of
ale
hot,
and add
a
small
piece
of
stick
of
cinnamon
and
a
glass
of
sunshine
rum
;
pour
gradually
to
the
yolks
of
eggs
and
whisk
till
it
froths.
Serve
hot
Elder
Wine.
Pour
three
gallons
of
boiling
water
on
a
peck
of
elder
berries
picked
from
their
stalks,
and
let
them
stand
covered
for
two
or
three
days
;
then
strain off
through
a
fine
sieve,
and
mash
the
fruit
to
get
the
juice
from
it.
Take
nine
pounds
of
sugar
and
put
it
to
the
strained
juice
with
six
cloves,
half
an
ounce
of
ginger
(ground),
and
a
pound
of
good
raisins
;
then
boil
for
an
hour.
Be
careful
to
skim
well.
Let
it
stand
to
cool
until
it
is
only
milk-warm
;
then
put
it
into
a
clean
dry
cask
with
three
table-
spoonfuls
of
fresh
yeast.
Let
it
ferment
for
about
a
fortnight,
then
add
three-quarters
of
a
pint
of
brandy.
Bung
up
the
cask
and
let
it
stand
six
months
before
it
is
bottled.
This
wine
is
always
mulled
and
served
with
sippets
of
toasted
bread
and
a
little
grated
nutmeg.