1862 Bar Tender's Guide price $1.50 by Jerry Thomas

MULLED WINE WITH EGGS.

53

118. G-in Cmsta.

(Ubosmall bar gloss.)

Gin crusta is made like the brandy crusta, using gin in« stead ofbrandy.

119. MULLS AND SANGAREES,

120. Mulled "Wine without Eggs.

To every pint of wine allow: 1 small,tumblerful of water. Sugar and spice to taste.

In making preparations like the above,it is very difficult to give the' exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or Avith biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine maybe mulled, but port or claret are those usually selected for the pur pose; and the latter requires a large proportion of sugar. The vessel that the wine is boEed in must be delicately clean.

121. Mulled "Wine with Eggs.

1 quart of Avine. 1 pint of Avatev. 1 table-spoonful of allspice, and nutmeg to taste ; boil