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A
BACHELOR'S
CUPBOARD
A
Dissertation
on
Drink
"
He
earns
a
farthing
and
has
a
pennyworth
of
thirst.'*
WASSAIL
This
is
a
famous
old
English
Christmastide
recipe,
and
dates
back
to
the
time
of
good
Queen
Bess
—
and
earlier.
To
a
pint
of
ale
add
one-half
ounce
of
grated
ginger,
one-half
ounce
of
grated
nutmeg,
a
pinch
of
cinnamon,
and
one-half
pound
of
brown
sugar.
Heat
and
stir,
but
do
not
boil.
Add
two
more
pints
of
ale,
one-half
pint
of
sherry
or
Malaga,
the
zest
of
a
lemon
rubbed
on
a
lump
of
sugar,
and,
finally,
six
cored
and
roasted
apples.
In
serving
hot,
in
bowls,
serve
a
piece
of
apple
to
each.
*'
Gods!
What
wild
folly
from
the
goblet
flows!
—
Homer.
IMPERIAL
Peel
one
pineapple
and
four
oranges;
cut
PUNCH
the
first
in
small
slices
and
separate
the
oranges
into
pieces,
putting
all
in
a
punch
bowl.
Then
boil
in
a
quart
of
water
two
sticks
of
cinnamon
and
a
stick
of vanilla
cut
in
small
pieces;
strain
the
water
through
the
sieve
Into
the
bowl,
and
then
rub
the
rind
of a
lemon
on
one
and
one-half
pounds
of
lump
sugar,
put
the
sugar
In
the
water,
and
squeeze
over
the
juice
of
three
lemons.
After
It
cools,
place
on
Ice
and
add
a
bottle
of
Rhine
wine,
a
quart
of
rum,
and,
just
be-
fore
serving,
a
bottle
of
champagne
and
half
a
bottle
of
seltzer.
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