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WINTER DRINKS
Into a skillet next you'll pour
A bottle of good wine or more ;
Put half a pint of water, too,
Or it may prove too strong for you.
And while the eggs (by two) are beating,
The wine and water may be heating;
But when it comes to boiling heat, '
The yokes and whites together beat
With half a pint of water more.
Mixing 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.'
Mulled W^ine and Eggs.
(For a Party of Ten.)
Put into a bowl six eggs, and beat them well
with a quarter of a pound of icing sugar; add a
little ground allspice and nutmeg, one pint of
boiling water, and one quart of port (or other)
wine made quite hot. Beat all well together,
and then strain ; dust with cinnamon. Do not
pour the eggs into the wine, as they would
curdle.
Mulled Wine without Eggs.
As a general rule, for preparing this beverage
allow one small tumblerful of water to every
pint of wine, and add sugar and spice to taste.
The spices usually used for mulled wine are
cloves, grated nutmeg, cinnamon, or mace, and
should be boiled in the water in a thoroughly