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WASSAIL BOWL
The Wassail Bowl used in ancient days to be served
on Christmas Eve.
It
was brought into room with songs
and carols and crowned with garlands. Simmer a small
quantity of the following spices in a tea cup full of water
viz, cardamons, cloves, nutmeg, ginger, cinnamon and cori–
ander. When done mix with six bottles of port, sherry or
Madeira wint
1
s. Choice of one. 2 pounds of loaf sugar
pounded, set all on the fire in a clean pot or pan, mean–
while have the yolks of! twelve eggs and the whites of six
well whisked up in bowl, then when the spiced and sugared
wine is a little warm take from it at intervals three or
four cupfuls and pour them into bowl, when it boils add
all the remained, and stir briskly all the time so as to
froth it. The moment a fine froth is obtained toss in 12
soft roasted apples, and s&rve
it
hot. This recipe is over
150 years old.
RHINE WINE PUNCH
3 quarts Rhine Wine, 2 jiggers simple syrup, 1 jigger
Lemonade, 1 jigger of orange juice, 1 orange and 1 lemon
sliced thin quartered. Fresh green grapes or red grapes
or both, Mix good and serve in wine cups, put large piece
of ice in bowl. Sprig mint on top if desired.
If
too
strong add one quart spring water then mix all.
BURGUNDY PUNCH
3 quarts burgundy wine, 1 jigger Brandy, 1 Jigger rum,
1 jigger simple syrup, 2 quarts white rock, 1 jigger Cura–
cao, 1 orange; 1 lemon sliced thin in quarters, 2 dozen
Maraschino Cherries, fresh fruit diced. Large Piece ice in
bowl. Mix thoroughly and serve in Champagne cups.
SAUTERNE WINE PUNCH
3 quarts Sauterne Wine, 1 jigger Brandy, 2 jiggers simple
syrup, 1 jigger Gin, 2 quarts Soda Water, 1 jigger Curacao,
2 oranges, 2 lemons sliced thin in quarters, one Number 1
can diced pineapple, chtnies, mix thoroughly and serve in
bowl with large piece ice. Serve in glass cups with a sprig
mint on top if desired.
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