1869 Cooling Cups and Dainty drinks by William Terrington

201

Wassail Bowl, Sfc.

beat up thoroughly well together; as the ale simmers, skim the froth oft’ into a basin containing the mix- ; when the ale nearly boils (do not let it boil) pour it into the mixture, stirring the while. If you use the whites of eggs as well, only use 3 eggs. Lamb’s Wool. — Roast 8 apples ; mash them, and add 1 quart of old ale ; press and strain ; add ginger and nutmeg (grated) ; sweeten to taste warm, and drink while warm. Wassail Bowl. — To 1 quart of hot ale add grated nutmeg, ginger, and cinnamon, of each g- of toasted bread, juice of 1 lemon, peel of same, and 2 well-roasted apples ; sweeten to taste. Mulled Wine. — Into a stewpan put 3 bruised cloves, 4 stick of cinnamon, 4 peel of a lemon, 4 oz. loaf sugar, J pint of water ; boil for a quarter of an hour ; then add a little grated nutmeg, pint of claret, wine-glass of port wine ; when nearly boiled, strain, either on toasted bread or otherwise. Wine Whey. — Boil 1 pint of milk ; when boiled, add 2 glasses of sherry, rhubarb, or currant wine when it again boils, draw from the fire ; strain from curd, and sweeten to taste. — A gill of sherry, ^ gill noyeau, 1 oz. sugar, bottle of iced lemonade, 4 pint of ice. ture oz., and ^ bottle of sherry, 2 good slices Floster.