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EGG
FLIPP
dl
to
four
tiible-spoonfuls
of
moist
sugar,
and
half
a
nutmeg
grated.
When
all
are
well
mixed,
pour
on
the
boiling
ale
by
degrees,
beating
up
the
mixture
continually
;
then
pour
it
rapidly
backward
and
forward
from
one
jug
to
another,
keeping
one
jug
raised
high
above
the
other,
till
the
flip
is
smooth and
finely
frothed.
This
is
a
good
remedy
to
take
at
the
commencement
of
a
cold.
148.
Egg
Flip.
Put
a
quart
of
ale
in
a
tinned
saucepan
on
the
fire
to
boil
;
in
the
mean
time,
beat
up
the
yolks
of
four,
with
the
whites
of
two
eggs,
adding
four
table
spoonfuls
of
brown
sugar
and
a
little
nutmeg
;
pour
on
the
ale
by
degrees,
beating
up,
so
as
to
prevent
the
mixture
from
curdling
then
pour
back
and
forward
repeatedly
from
vessel
to
ves-
sel,
raising
the
hand
to
as
great a height
ai
possible—
which
process
produces
the
smoothness
and
f]
vfhing
essen
tial
to
the
good
quality
of
the
flip.
This
is
(
r/.ellent
for
a
cold,
and^from
its
fleecy
appearance,
is
soor/imes
desig-
nated
"
a
yard
of
flannel."
149.
Egg
Flip.
(Another
method.)
Beat
up,
in
a
jug,
four
new-laid
eggs,
crjitting
two
of
•the
whites
;
add
half
a
dozen
large
lumps
of
eugar,
and
rub
these
well
in
the
eggs,
pour
in
boiling
wa^.er,
about
half
a
pint
at
a
time,
and
when
the
jug
is
i.^arl^
full,
throw
in
two
tumblers
of
Cognac
brandy,
and
one
^
'
old
Jamaica
rum.