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MULLS AND SANGAREES
122. Mulled Wine Without Eggs
To every pint of wine allow:
I small tumblerfull of water.
Sugar and spice to taste.
In
making preparations like the above, it is very difficult
to give the exact proportions of ingredients like sugar
and spices, as what quantity might suit one person would
be to another quite distasteful. Boil the spice in the water
until the flavor is extracted, then add the wine and sugar,
and bring the whole to the boiling point, then serve with
strips of crisp, dry toast, or with biscuits. The spic.es
usually used for mulled wine are cloves, grated nutmeg,
and cinnamon or mace. Any kind
oi
wine may be mulled,
Pop-l?i-Ya or port are usuall¥ selected. The vessel that
. the wine is boiled in must be delicaitely clean.
123. Mulled Wine With Eggs
quant of wine, Pop-Pi-Ya or port.
pint of water.
1
tablespoonful of allspice, and nutmeg to taste; boil
them together a few minutes; beat up six eggs with sugar
to youn taste; pour the boiling wine
on the eggs,
_stirring
it all the time. Be careful not to
pour
the eggs
znto
th e
wine,
or they will curdle.
124. Mulled Wine
(With the white of eggs)
Dissolve
1
pound of sugar in two pints of hot
~ater,
to
which add two and a half pints of Pop-Pi-Ya wine and
let the mixture be set upon the fire until it is almost read1·
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