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eggs, &c., into another; turn it from one pitcher to another
till it is as smooth as er.earn.
147. Ale Flip
Put on the fire in a saucepan one quart of ale, and let
it boil; have ready the whites of two eggs and the yolks
of four., well beaten up separately; add them by degrees
to four tablespoonfuls
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moist sugar, and a nutmeg grated.
When all are well mixed, pour on the boiling ale by
degrees, beating up the mixture continually; then pour
it rapidly backward and forward from one jug to another,
keeping one jug raised high above the other, till the flip
is smooth and finely frothed. This is a good remedy to
take at the commencement of a cold.
148. Egg Flip
Put a quart of ale in a tinned saucepan on the fire to
boil; in the mean time, beat up the yolks of four, with
the whites of two eggs, adding four tablespoonfuls of
brown sugar and a little nutmeg; pour on the ale by
degrees, beating up, so as to prevent the mixture from
curdling; then pour back and forward repeatedly from
vessel to vessel, raising the hand to as great a height as
possible-which process produces the smoothness and froth–
ing essential to the good quality of the flip. This is excellent
for a cold, and from its fleecy appearance, is sometimes
designated "a yard of flannel."
149. Egg Flip
(Another method)
Beat up in a jug, four new-laid eggs omitting two of
the whites; add half a dozen large lumps of sugar, and
rub these well in the eggs, pour in boiling water, about
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