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Miscellaneous
Beverages.
Toast-and-ivater.
—
Toast
a
crust
of
bread
gra-
dually
to
a
chocolate
brown
;
add
the
toast
to
a
jug
of
boiling
water
;
when
cold,
strain
;
it
is
much
preferable
to
put
the
toast
to
the
water.
West
Country
Syllabub.
—
Put
in
a
bowl
1
pint
of
port
wine,
1
pint
of sherry
;
sweeten
to
taste
;
add
2
quarts
of
new
milk
;
in
half
an
hour
cover
well
with
clotted
cream,
with
some
grated
nutmeg
and
cinnamon.
Negus.
—
Peel
a
lemon
very
thin
;
add
juice
of
same
and
bottle
of
wine
;
sugar
to
taste,
and
boiling
water
according
to
strength
desired.
Sir
Walter
Scott’s
Wassail
Bowl.
—
Place
lib.
of
sponge
cake,
lib.
of
ratafias
and
macaroons
in
a
bowl
;
add
wine-glass
of
sherry,
2
bottles
of
raisin
wine,
bottle
of
champagne,
bottle
of
Chablis,
and
a
little
lemon-juice
if
desired.
Pope’s
Posset.
—
Bruise
11b.
of
Jordan
almonds,
which
boil
in
a
pint
of
boiling
water
for
20
minutes
;
add
a
bottle
of
Marsala
and
wine-glass
of
brandy,
and
2
oz.
white
sugar
;
strain
;
add
pint
of
boiling
water
to
the
residue,
which
again,
strain
and
mix
with
the
liquor
;
serve
hot.
Eau
Sucre.
—
lib.
sugar
to
1
pint of
boiling
water.
Excellent
Egg-flip.
—
1
gill
of
good
French
brandy,