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205
Mulled
Wine,
8fc.
flavour,
it
is
apt
to
impart
it,
and
spoil
the
wine
boil
the
spices
for
a
short
time
;
add
the
sugar,
when
it
is
well
dissolved,
to
the
wine,
which
on no
account
let
boil.
In
mulling
wine
with
eggs,
pour
the
boiling
liquor
on
the
eggs,
stirring
the
while
if
you
pour
the
eggs
into
the
liquor,
the
yolks
will
curdle.
To
Mull
Wine
.
—
Into
a
clean
stewpan
pour
1
pint of
water
;
add
^
oz.
of
bruised
ginger,
cinna-
mon,
cloves,
nutmeg,
the
spices
most
likely
to pre-
dominate
;
cover
up,
and
boil
down
to
^
pint
of
water
;
then
strain
clear,
and
add
|lb.
of
sugar
and
1
pint
of
claret.
Ditto,
a
la
Coleman
.
—
Into
1^
pint
of
water
boil
1
Tangerine
orange,
and
\
oz.
of
cinnamon
to
a
pint
;
strain
with
pressure
;
sweeten
with
^
lb.
of
sugar
;
add
pint of
raisin
or
green
ginger
wine.
Mulled
Wine,
with
Eggs
,
First,
my
dear
madam,
you
must
take
Nine
eggs,
which
carefully
you’ll
break;
Into
a
bowl
you
'll
drop
the
white,
The
yolks
into
another
by
it.
Let
Betsy
beat
the
whites
with
a
switch,
Till
they
appear
quite
froth’d
and
rich.
Another
hand
the
yolks
must
beat
With
sugar,
which
will
make
them
sweet
Three
or four
spoonfuls
maybe
’ll
do,
Though
some,
perhaps,
would
take
but
two.