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BEER
CUPS
41
it
stirring
all
the
while,
and
when
it
is
thick,
and
before
it
boils,
take
it
off
and
pour
it
into
a
jug.
Mulled
Ale
(No.
i).
Boil
a
pint
of
ale
with
a
little
nutmeg
and
grated
sugar
;
beat
up
three
eggs
and
mix
them
with
a
little
cold
ale
;
then
add
the
hot
ale
to
it
gradually
;
next
pour
the
liquor
to
and
fro
from
one
jug
to
another
several
times, to
prevent
its
curdling
;
warm
and
stir
till
it
thickens,
then
add
a
table-spoonful
of
brandy
and
serve
hot
with
toast.
Mulled
Ale
(No.
2).
For
one
glass
take
the
yolk
of
an
egg,
a
large
teaspoonful
of
sugar,
and
a
grate
of
nutmeg
;
beat
them
till
quite
smooth,
then
add
a
teaspoonful
of
cream.
Make
the
beer
hot,
but
not
boiling.
Mix
in
the
other
ingredients
and
stir
all
together
till
it
is
quite
thick.
Mulled
Ale
(No.
3).
Put
half
a
pint
of
ale,
a
clove,
a
little
piece
of
whole
ginger,
a
piece
of
butter
the
size
of a
nut,
and
a teaspoonful
of
sugar
into
a
saucepan
and
bring
it
to
the
boil.
Beat
up
a
couple
of
eggs
in
a
table-spoonful
of
cold
ale
and
then
pour
the
boil-
ing
ale
into
them
and
then
into
a
large
jug.
Pass
this
mixture
from
one
jug
to
another
several
times,
holding
the
jugs
high.
Put
it
back
into
the
sauce-
pan,
but
do
not
let
it
boil.