60
at.-r flip.
144. FLIP, NEGUS AND SHRUB.
145. Rum Flip.
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immorttilizGd.sstlic ibvorito bcvGrugc
of sailors (although we believe they seldom indulge in it)
—^is made by adding a gill of rum to the beer, or sub
stituting rum and water, when malt liquor cannot be pro
cured. The essential in "flips" of all sorts is, to pro
duce the smoothness by repeated pouring back and for
ward between two vessels,and beating up the eggs wellin
the first instance; the sweetening and spices according to
taste.
146. Rum Flip.
(Anotlier method.)
Keep grated ginger and nutmeg with a little fine dried
lemon peel, rubbed together in a mortar.
To make a quart offlip Putthe ale on the fire to warm,
and beat up thieo or four eggs Avith four ounces of moist
sugar, a teaspoonful of grated nutmeg or ginger, and a
gill of good old rum or brandy. When the ale is near
to boil, put it into one pitcher, and the rum and eggs,
&c.,into another; turn it from one pitcher to another till'
it is as smooth as cream.
147. AleFUp.
Put on the fire in a saucepan one quart of .ale, and let
it boU; have ready the whites of two eggs and the yolks
of four, well beaten up separately; add them by degrees
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