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Miscellaneous
Beverages.
Hot
Spiced
A
le.
—
Boil
1
quart
of
good
ale
;
add
4
grated
nutmeg
;
beat
up
2 eggs
;
mix
them
with
a
little
cold
ale
;
when
ready,
add
the
warm
ale
keep
stirring
to
a
froth
;
add
a
piece
of
butter
;
serve
with
dry
toast.
Parisian
Pousse
Cafe.
—
Teaspoonful
of
Kirsch-
wasser,
1
fluid
drachm
teaspoonful
of
CuraQoa,
ditto
^
teaspoonful
of
Chartreuse.
Pousse
V
Amour.
—
Put
the
yolk
of
an
egg
into
a
wine-glass
;
half
cover
it
with
Maraschino
;
add
a
little
vanilla
cordial,
and
some
brandy
;
and
smile.
Negus.
—
Quart
of
boiling
water,
pint
of
port
(or
Koussillon)
wine,
^lb.
loaf-sugar,
juice
and
zest
of
a
lemon,
juice
of
2
oranges,
little
powdered
cinnamon
and
nutmeg
to
taste
;
mix
when
cool
strain,
and
serve
warm
;
sherry
or
any
other
wine
can
be
substituted
for
the
port,
but
port-wine
negus
is
usually
made.
Soda
Negus.
—
Put
4
pint
port
wine
into
a
saucepan,
with
4
lumps
of
sugar,
3
cloves,
and
enough
grated
nutmeg
to
cover
a
shilling
;
warm
;
do
not
suffer
it
to
boil
;
pour
into
a
jug;
on
the
warm
wine
pour
a
bottle
of
soda-water.
Mulled
Wine.
—
In
mulling
wine,
care
must
be
taken
that
the
vessel
is
perfectly
clean
;
otherwise,
if
it
is
greasy,
or
impregnated
with
any
other