1869 Cooling Cups and Dainty drinks by William Terrington

202

Miscellaneous Beverages.

— Toast a crust of bread gra-

Toast-and-ivater.

dually to a chocolate brown ;

add the toast to a jug

when cold, strain ;

much

of boiling water ;

it

is

preferable to put the toast to the water. West Country Syllabub.

— Put in a bowl 1 pint

of port wine, 1 pint of sherry ; add 2 quarts of new milk ; in half an hour cover well with clotted cream, with some grated nutmeg and cinnamon. Negus. — Peel a lemon very thin ; add juice of same and bottle of wine ; sugar to taste, and boiling water according to strength desired. Sir Walter Scott’s Wassail Bowl. — Place lib. of sponge cake, lib. of ratafias and macaroons in a bowl ; add wine-glass of sherry, 2 bottles of raisin wine, bottle of champagne, bottle of Chablis, and a little lemon-juice if desired. Pope’s Posset. — Bruise 11b. of Jordan almonds, which boil in a pint of boiling water for 20 minutes ; add a bottle of Marsala and wine-glass of brandy, and 2 oz. white sugar ; strain ; add pint of boiling water to the residue, which again, strain and mix with the liquor ; serve hot. Eau Sucre. — lib. sugar to 1 pint of boiling water. Excellent Egg-flip. — 1 gill of good French brandy, sweeten to taste ;