1864 Bar Tender's Guide price $2 00 by Jerry Thomas

53

ITDLLED WINE WITH EGGS.

118. Gin Crusta.

(T7sosmall bar glass.)

Gin crnsta is made like the brandy crusla, using gin in stead of brandy.

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 tlie wine and sugar, and bi-ing the whole to tlie boiling point, then serve with strips of crisp, dry toast, or with 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 boiled in must be delicately clean.

121. MuUed "Win© with Eggs.

1 quart of wine. 1 pint of water. 1 tablc-spoouful of allspice, and nutmeg to taste ; boil