192 / 374
192
DRINKS,
out
squeezing.
Dissolve
i
pound
loaf
sugar
in
i
quart
boiling
water,
and
add
this
hot
solution
to
the
cognac.
Let
it
cool.
Bishop.
Stick
an
orange
full
of
cloves,
and
roast
it.
When
brown,
cut
it
in
quarters,
and
pour
over
it
i
quart
of
hot
port.
Add
sugar
to
taste,
and
let
mixture
sim-
mer
for
half
an
hour.
Archbishop.
The
same
as
Bishop,
with
substitution
of best
claret
for
port.
Cardinal.
The
same
as
Archbishops
with
substitution
of
cham-
pagne
for
claret.
Pope.
The
same
as
Cardinal,
with
substitution
of
Bur-
gundy
{of
champagne.
Locomotive.
Put
2.
yolks
of
eggs
into
a
goblet
with
i
oz.
of
honey,
a
little
essence
of
cloves,
and
a
liqueur
glass
of
Cura^oa
;
add
i
pint
of
high
Burgundy
made
hot,
whisk
together,
and
serve
hot
in
glasses.
Pousse
r
Amour.
Fill
a
small
wineglass
half
full
of
maraschino,
then
put
in
yolk
of
i
^^^
;
in
this
pour
vanilla
cordial,
and
dash
the
surface
with
cognac.
Blue
Blazer
(use
two
large
silver-plated
mugs
with
handles).
One
wine
glass
Scotch
whiskey,
i
ditto
boiling
water.
Mix
whiskey
and
water
in
one
mug
;
ignite,
and,