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• GLORIOUS BEER
SS
Ale Cup [Cold).
Squeeze the juice of a lemon into a round of
hot toast; layon it a thin piece of the rind, a table-
spoonful of powdered sugar, a little grated nutmeg
or powdered all-spice, and a sprig of balm. Pour
over these one wine-glass of brandy, two of sherry,
and three pints of mild ale. Do not allow the
balm to remain in many minutes.
Ale Flip {Hot).
Put into a saucepan three pints of ale, a table-
spoonful of sugar, a blade of mace, a clove, and a
small piece of butter, and bring the liquor to a boil.
Beat the white of one egg and the yolks of two
thoroughly, mixing with them a tablespoonful of
cold ale. Mix all together, and then pour thewhole
rapidly from one large jug to another, from a good
height—mind your fingers and the furniture—for
some minutes, to froth it thoroughly. Do not allow
it to get cool.
Ale Posset {Hot).
Boil a pint of new milk, and pour it over a slice
of toasted bread.
Stir in the beaten yolk of an egg
and a small piece of butter, and sugar ad lib. Mix
these with a pint of hot ale, and boil for a few
minutes. When the scum rises the mixture is ready
for use.
Mulled Ale {Very Hot).
Put half a pint of ale, a clove, a little whole
ginger, a piece of butter the size of a marble, and
a teaspoonful of sugar into a saucepan, and bring