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Wassail
Bowl,
Sfc.
beat
up
thoroughly
well
together;
as
the
ale
simmers,
skim
the
froth
oft’
into
a
basin
containing
the
mix-
ture
;
when
the
ale
nearly
boils
(do
not
let
it
boil)
pour
it
into
the
mixture,
stirring
the
while.
If
you
use the
whites
of
eggs
as
well,
only
use
3
eggs.
Lamb’s
Wool.
—
Roast
8
apples
;
mash
them,
and
add
1
quart
of
old
ale
;
press
and
strain
;
add
ginger
and
nutmeg
(grated)
;
sweeten
to
taste
warm,
and
drink
while
warm.
Wassail
Bowl.
—
To
1
quart
of
hot
ale
add
grated
nutmeg,
ginger,
and
cinnamon,
of
each
g-
oz.,
and
^
bottle
of
sherry,
2
good
slices
of
toasted
bread,
juice
of
1
lemon,
peel
of
same,
and
2
well-roasted
apples
;
sweeten
to
taste.
Mulled
Wine.
—
Into
a
stewpan
put
3 bruised
cloves,
4
stick
of
cinnamon,
4
peel
of
a
lemon,
4
oz.
loaf
sugar,
J
pint
of
water
;
boil
for
a
quarter
of
an
hour
;
then
add
a
little
grated
nutmeg,
pint
of
claret,
wine-glass
of
port
wine
;
when
nearly
boiled,
strain,
either
on
toasted
bread
or
otherwise.
Wine
Whey.
—
Boil
1
pint
of
milk
;
when
boiled,
add
2
glasses
of
sherry,
rhubarb,
or
currant
wine
when
it
again
boils,
draw
from
the
fire
;
strain
from
curd,
and
sweeten
to
taste.
Floster.
—
A
gill
of
sherry,
^
gill
noyeau,
1
oz.
sugar,
bottle
of
iced
lemonade,
4
pint
of
ice.