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What Shall We Drink?
MULLED CLARET
Pour into a small stewpan six ounces of Claret Wine, a
quarter tablespoon of lemon juice, two broken cloves, three
broken allspice, a quarter teaspoon of powdered cinnamon
(or nutmeg) and two tablespoons of "gum." Boil for two
minutes and strain into heavy small goblet.
BRANDY SHRUB
Peel off the yellow rinds of two lemons, add the strained
juice, discard the pulp. Steep juice and rinds for two days
in one quart of brandy and then add one pint of Sherry Wine,
one pint of "gum" and stir thoroughly. Strain through
muslin into half gallon bottle or into two quart bottles,
ready for use at any time.
BLACK STRIPE
This drink originated in the South during the period
preceding the Civil War and was much relished by the old-
time planters and plantation folk. It also has been a popular
West Indies drink. It is simply made. On top of one table
spoon of molasses pour two ounces of (any) rum. Mix well
with spoon and fill small goblet with a tablespoon of ice and
cold vichy, seltzer or carbonated water. It is also delightful
in cold weather with hot water used instead of the cold.
Some folks top with a pinch of cinnamon or grated nutmeg.
I prefer mine without, to preserve the rum fiavor—and my
rum preference for this drink is Bacardi or Santa Cruz. Some
use brandy, whisky, gin or Benedictine in making Black
Stripe, instead of using rum.
HOT TOM AND JERRY
Into a heavy goblet or mug pourtwo ounces of brandy and
one oimce of Rum. Add the white of one egg beaten to a
froth with either one and a half teaspoons of powdered sugar
or a tablespoon of"gum"and then beaten together with the
already beaten yolk. Stir well together and while stirring
pour in hot water or hot milk. Professional mixers toss the