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Miscellaneous
Beverages.
Into
a
skillet
next
you
’ll
pour
A
bottle
of
good
wine,
or
more;
Put
half
a
pint
of
water,
too,
Or
it
may
prove
too
strong
for
you
And
while
tlie
eggs
by
two
are
beating,
The
wine
and
water
may
be
heating
But,
when
it
comes
to
boiling
heat,
The
yolks
and
whites
together
beat.
With
half
a
pint
of
water
more
Mixing
them
well
—
then
gently
pour
Into
the
skillet
with
the wine,
And
stir
it
briskly
all
the
time.
Then
pour
it
off
into
a
pitcher
Grate
nutmeg
in
to
make
it
richer;
Then
drink
it
hot,
for
he
’s
a
fool
Who
lets
such
precious
liquor
cool.
Red
or
White
Currant
Water.
—
1
quart
of
red
or
white
cui'rant
juice,
clear;
add
1
gill
of
rasp-
berry
vinegar
or
syrup
;
sweeten
to
taste
;
£
gallon
water
;
^
gill
brandy.
Black
Currant.
—
Pint
of
juice,
£
pint
green
tea,
j
gill
spirits
;
sugar
;
water
to
taste.
Cherry.
—
Pound
21bs.
Kentish
cherries
into
a
mass,
stones
and
kernels
;
add
juice
of
1
lemon
pint
of
boiling
water
;
sugar
to
taste.
Spring
Fruit.
—
Boil
10
sticks
of
rhubarb;
strain
;
sweeten
to
taste.
Raspberry
and
Strawberry.
—
Pint
of
juice,
gill
of
either
syrup.
Effervescing.
—
Put
fruit
into
good
vinegar
(di-