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MORNING
GLORY
1
teaspoon
of
sugar
1
teaspoon
of
raspberry
syrup
100%
dry
gin
Juice
of
V-i
lemon
White
of
one
egg.
Fill
glass
with
cracked
ice,
shake,
strain
and
serve,
add
fizz
water.
MORTON'S
FAVORITE
Crush
six
strawberries
with
mint
leaves,
add
a
spoonful
of
sugar,
crushed
ice,
a
good-sized
drink
of
brandy,
and
a
bottle
of
plain
soda.
Serve
in
large
glass.
MOSELLE
CUP
1
quart
Moselle
1
pony
of
brandy
1
pony
of
Curasao
1
pony
of
Maraschino
1
sliced
orange
1
sliced
lemon
1
bottle
of
club
soda
or
syphon
Place
large
piece
of
ice
in
punch
bowl.
Stir
well
together,
add
mint
and
serve.
"MULLED
ALE"
Ingredients.
—
One
quart
of
Bass
&
Co.'s
Barley
Wine,
or
Strong
Ale,
one
glass
of
rum
or
brandy,
one
tablespoonful
of
castor
sugar,
a
pinch
of
ground
cloves,
a
pinch
of
grated
nutmeg,
a
good
pinch
of
ground
ginger.
Method.
—
Put
the
ale,
sugar,
cloves,
nutmeg
and
ginger
into
an
ale-warmer
or
stew-pan
and
bring
nearly
to
boiling
point,
add
the
brandy and
more
sugar
and
flavoring
if
neces-
sary
and
serve
at
once.
MULLED
ALE
or
A
BURTON-ON-TRENT.
Take
one
quart
of
Bass
&
Co.'s
Barley
Wine,
or
Strong
Ale,
two
eggs,
a
teaspoonful
of
powdered
ginger or
nutmeg,
two
tablespoonfuls
of
castor
sugar
and
one
ounce
of
butter.
Beat
up
the
eggs
separately.
Put
the
ale
in
saucepan,
add
the
ginger
(or
nutmeg),
sugar
and
butter.
When
nicely
warm,
but
not
boiling,
pour
slowly
into
the
jug
containing
the
beaten
eggs;
stir
well
and
then
warm
the
mixture
on
fire
without
bringing
to
boiling
point.
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