1869 Cooling Cups and Dainty drinks by William Terrington

199

Ale Posset, 8fc.

of stoned

pint of calves-foot jelly,

lib.

juice,

1

when

of water

pint

of

sugar,

raisins,

Jib.

1

;

coo], add 1 gallon of cider ; strain with pressure add to this liquid a liqueur made by macerating, in a quart of brandy and pint of raisin wine (or sherry), cloves, cinnamon, ground ginger, lemon-peel, equal weights, as per strength desired ; strain with pres- sure ; filter clear. Apple-Water . — Boil 12 pippins and 1 quince in 2 quarts of water ; strain with pressure ; add honey or sugar. Apple-Water . — Bake 12 apples and 1 pear ; when well baked, put them into a pitcher ; add thin peel of a lemon, 1 oz. grated ginger ; pour on boiling water ; strain with pressure when add juice of 1 lemon, J grated nutmeg, some powdered ginger, J pint of grape wine ; put a toast of bread on the surface of the liquor. Ale Posset . — To a quart of ale add a round -of buttered toast ; let it soak in the ale ; grate nutmeg on the bread, also sugar ; and 1 pint of sherry serve hot. “ Arf-and-Arf .” — The London mixture is, 1- pint cool. Aleberry . — Mix 3 spoonfuls of fine oatmeal with quart of old ale ; boil, strain clear, and sweeten ;