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HOT
DRINKS
31
a
quarter
of
an
ounce
each
of
grated
nutmeg,
ginger,
and
cinnamon,
with
sugar
to
taste.
Wassail
Bowl.
Another
Recipe.
Put
into
a
saucepan
half
a
nutmeg,
one
clove,
a
quarter
of
an
ounce
of
grated
ginger,
half
a small
blade
of
mace,
an
inch
of
cinnamon
stick,
and
two
coriander
and
cardamom
seeds.
Pour
on
these
a
teacupful
of
cold
water,
and
let
boil
;
next
add
a
pint
of
ale
and two
bottles
of
white
wine
(Madeira)
and
three-quarters
of
a
pound
of
fine
sugar.
Set
the
saucepan
on
the
fire.
Into
the
wassail
bowl
break
the
yolks
of
six
eggs
and
the
whites
of
three.
When
the
wine
is
warm,
mix
a
teacupful
of
it
into
the
bowl
with
the
eggs.
When
it
is
a
little
warmer,
add
another
teacupful,
and
repeat
till
five
teacup-
fuls
have
been
used.
Let
the
wine
boil,
and
pour
it
upon
the
eggs,
stirring
briskly,
so
as to
froth
it.
Core
six
apples,
without
paring
them,
fill
the
cavi-
ties
with
sugar,
roast
them,
and
throw
them
into
the
bowl.
Serve
very
hot.
Whisky
Toddy.
Take
a
large
tumbler,
holding
quite
half
a
pint,
and
put
a
dessertspoonful
of
ale
with
two
slices
of
lemon
into
it
;
then
take
a
good
wineglassful of
whisky
and
place
it
upright
in
the
centre
of
the
tumbler
and
pour
boiling
water
into
the
wine
glass,
causing
the
liquid
to
run
over
the
tumbler
until
it
is
nearly
full.
Throw
away
the
contents
of
the
wine
glass
and
add
sugar
to
taste.