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ENGLISH CCEAgOA.
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Tlie yolks ofa dozen eggs afe well wliisked up,and pur,
into a quart ofstrong beer; to this is added a pint ofgin;
a bottle of sherry is put into a saucepan, with a stick of
cinnamon, a nutmeg grated, a dozen large lumps ofsugar,
and the rind ofa lemon peeled very thin; -when the wine
boils, it is poured upon the gin and beer, and the whole
drunk hot.
186. Claret Cup.
To a bottle ofthin claret add.halfa pint ofcold water,a
table-spoonful offinely iiowdered sugar, and a teasjroonful
of cinnamon, cloves, and allsjiice, finely powdered and
mixed together. Mix all well together, then add half the
thin rind of a small lemon. This is a delicious summer
beverage for evening parties. See No.191.
1,87. Porter Cup.
Mix in a tankard or covered jug .a bottle of jjorter, and
an equal quantitj' of table-ale; pour in a glass of brandy,
a dessert-spoonful of syrup of ginger, add three or four
lumps ofsugar, and half a nutmeg grated ; cover it down,
and expose it to the cold for half an hour; just before
sending it to table, stir in a teaspoonful of carbonate of
soda. Add the fresh-cut rmd ofa cucumber.
188. English Curacoa.
Out away the peel of oranges very thin, until you have
obtained halfa dozen ounces of it; put these into a quart
bottle,and then pour in a pint of genuine whiskey. Cork
the bottle down tightly, and let the rind remain infused
for ten or twelve days, giving the bottle a good shake as
often as you have an opportunity for so doing ; at the end
of this period, take ont the orange peel, and fill the bottle
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