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A
BACHELOR'S
CUPBOARD
A
Dissertation
on
Drinks
then
beat
the
white
of
an
egg
and
the
yolks
of
three
eggs
in
a
little
cold
ale,
add
to
the
boiling
ale,
and
pour
the
whole
swiftly
from
one
vessel
to
another
for
a
few
minutes,
then
serve.
''Ale
sellers
should
nae
be
tale
tellers/*
ALE
One
quart
of
Burton
ale,
one
quart
of
PUNCH
Niersteiner,
a
wineglassful
of
brandy,
a
wineglassful
of
capillaire
syrup, the
juice
of
a
lemon
and
a
piece
of
the
peel
;
grate
a
bit
of
nutmeg
and
add
a
piece
of
brown
toast;
mix
well
and
let
it
stand
cold
for
two
hours
before
straining
and
serving.
"
Good
ale
is
meat
and
drink
and
cloth.'*
gj^
Heat
a
half-pint
of
ale
and
a
half-pint
of
WALTER
sherry,
add
one
quart
of
boiling
milk,
RALEIGH
sugar
to
taste,
and
some
grated
nutmeg.
RECIPE
j|.
should
stand
in
a
warm
place
for
an
POSSETT
hour,
and
just
before
serving
add
the
yolks
of
two
eggs,
then
beat
well
and
serve
hot.
''
If
you
brew
well,
you
may
drink
well/*
LAMB'S
Heat
a
pint
of
good
ale,
add
sugar
and
WOOL
nutmeg
to
taste,
then
lemon
peel
and
a
pinch
of
cloves
and
ginger.
Put
In
a
bowl
with
three
roasted
apples
sliced
and
three
pieces
of
toast.
Serve
very
hot.
It's
a
prime
nightcap.
135