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THE GENTLEMAN'S COMPANION
in the hot beer, stirring diligently the while. A dusting of nutmeg is
optional.
FOUR HOT ONES BASED on BRANDY, or BRANDY-RUM BLEND–
INGs, the FmsT of which Is the APRICOT, or PEACH,
FLAMBE
This is a delicious and totally different touch from all the others,
from the usual hot drink. Take
3
dried apricots or
2
dried peaches–
plumped in hot water beforehand; put
in
a silver cup and add
2
tsp
of brown sugar. Pour
Yz
jigger of cognac, heated, onto this foundation
and set alight, blowing out when sugar starts to melt well. Now turn
in
I
jigger or so of cognac, stir well, and add very hot water to taste.
A pinch of powdered clove, or 3 or 4 whole cloves, form optional
touches.
THE SO-CALLED "ENGLISH BISHOP"-CoNsIDERED by the
AUTHOR to be ONE of the MosT ATTRACTIVE HoT CuPs ever INVENTED
for the Arn
&
CoMFORT of CIVILIZED MAN, DISCOVERED
in
the SUMMER
of 1932 in BoxMooR, HERTFORDSHIRE
Take an orange, stud it thickly
all
over with whole cloves, dip it
in
cognac and dust with brown sugar. Now brown well until sugar
caramels, either spitted upon a skewer or stick before the fire or un–
der the broiler. Cut it into quarters; now take a saucepan or other
vessel, turn in
1
qt of red port wine, simmer tightly covered for
20
minutes, add
2
jiggers of cognac just before pouring. Can be served
fiambe
with a little brandy floated on top.
CAFE DIABLE,
which Is neither
ALToGETHE~
BRANDY nor ALTO–
GETHER COFFEE, nor MERELY AHoT DRINK-but a MELLOWED
&
DRA–
MATIC INSTITUTION from the CREOLE DELTA CAPITAL of NEw ORLEANS
This is always an impressive bit of business when dining with a
Handsome young lady,
chez nous
and
a
deux.
Be sure to turn out all
the lights before trying it, however, or the effect will be spoiled. The
successful brewing of a
Cafe Diable
somehow instills a bit of admira-
. 54.