73 / 256
KNULI61I
CUllAgOA.
73
The
yolks
of
a
dozen
eggs
are
well
whisked
up,
and
i)ut
tJito
a
quart of
strong
beer;
to
this
is
added
a
pint
of
gin
;
a
bottl':-.
of
sherry
is
put
into
a
saucepan,
with
a
stick
of
cinnamon,
a
nutmeg
grated,
a
dozen
large
lumps
of
sugar,
and
the
rind
of
a
lemon
peeled
very
thin
;
when
the
wine
boils,
it is
poured
upon
the
gin
and
beer,
and
the
whole
drunk
hot.
186.
Claret
Cup.
To
a
bottle
of
thin
claret
add
half
a
pint
of
cold water,
a
table-spoonful
of
finely
powdered
sugar,
and
a
teaspoonful
of
cinnamon,
cloves,
and
allspice,
finely
powdered
and
mixed
together.
Mix
all
well
together,
then
add
half
the
thin
rind
of a
small
lemon.
This
is
a
delicious
summer
beverage
for
evening
parties.
See
No.
191.
187.
Porter
Cup.
Mix
in
a
tankard
or
covered
jug
a
bottle
of
porter,
and
an
equal
quantity
of
table-ale
;
pour
in
a
glass
of
brandy,
a
dess
jrt-spoonful
of
syrup
of
ginger,
add
three
or
four
lumps
of
sugar,
and
half
a
nutmeg
grated
;
cover
it
down,
and
expose
it
to
the
cold
for
half
an
hour
;
just
before
sending
it
to
table,
stir
in
a
teaspoonful
of
carbonate
of
soda.
Add
the
fresh-cut
rind
of
a
cucumber.
188.
English
Curacoa.
Cut
away
the
peel
of
oranges
very
thin,
until
you
have
obtained
half
a
dozen
ounces
of
it
;
put
these
into
a
quart
bottle,
and
then
pour
in
a
pint
of
genuine
whiskey.
Cork
the
bottle
down
tightly,
and
let
the
lind
remain
infused
for
ten
or
twelve
days,
giving
the
bottle
a
good
shake
as
often
as
you
have
an
opportunity
for
so
doing
;
at
the
end
of
this
period,
take
out
the
orange
peel,
and
fill
the
bottle
4