1869 Cooling Cups and Dainty drinks by William Terrington

200

American Sensations.

the New York, £ pint old

porter, and \ pint ale ;

ale, and

pint of new.

—

£ gill of rum

Asses’ Milk.

bottle of aerated

;

lemonade. Ale Posset, “ Sir Walter Raleigh’s.” — Take \ pint of white wine (a dry sherry is best), £ pint good clear ale ; add quart of boiled cream, flavoured with spices ; strain through a tammy. This and treacle posset is a favourite remedy for colds, being a hot “ niglit-cap.” Birthday Syllabub. — Juice of 2 lemons, lb. of sugar, mixed in a bowl ; add pint of sherry ; grate in a nutmeg ; add 2 quarts new milk ; in serving, let the curd remain in the glass. Black Cu'n'ant Brink. — pint of juice, 1 quart weak green tea ; sugar to taste. Black Stripe. — To a wine-glass of rum add 1 drop of pine-apple oil, and i oz. of molasses. This drink can be used with hot water, or snow ice. Brandy Champerelle. — Wine-glass of (Juratjoa, wine-glass of brandy, wine-glass of bitters ; mix with ice. Egg Flip. — Into a clean saucepan put 1 quart of good ale ; then beat up in a basin the yolks of G fresh eggs ; into which grate half a nutmeg and -Jib. of moist sugar, wine-glass of gin or whisky ;