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BRANDY
SANGAREE.
55
The
yolks
and
whites
together
beat
Witli
half
a
pint
of
water
more
Mixhig
them
well,
then
gently
pour
Into
the
skillet
with
the
wine,
And
stir
it
briskly
all
the
time.
Then
pour
it
off
into
a
pitcher
Grate
nutmeg
in
to
make
it
richer.
Then
drink
it
hot, for
he's
a
fool,
Who
lets
such
precious
liquor
cool."
124.
Mulled
Claret.
(A
la
Lord
Saltown,)
For
this
recipe
see
No.
191.
125.
Port
Wine
Sangaree
(Use
small
bar
glass.)
\\
wine-glass
of
port
wine.
1
teaspoonful
of
sugar.
Fill
tumbler
two-thirds
with
ic«.
Shake
well
and
grate
nutmeg
on
top,
126.
Sherry
Sangaree
(Use
small
bar
glass.)
1
wine-glass
of
sherry.
1
teaspoonful
of
fine
sugar.
Fill
tumbler
one-third
with
ice,
and
grate
nutmeg
on
top.
127.
Brandy
Sangaree.
(Use
small
bar
glass.)
The
brandy
sangaree
is
made
with
the
same
ingredients
us
the
brandy
toddy
(see
No.
133),
omitting
the
nutmeg.
Fill
two-tliirds
full
of
ice,
and
dash
about
a
teaspoonful
of
port
wine,
.so
iliat
it
will
float
on
top.