1869 Cooling Cups and Dainty drinks by William Terrington

201

Miscellaneous Beverages.

—

Hot Spiced A le.

Boil 1 quart of good ale ;

add

4 grated nutmeg ; a little cold ale ;

beat up 2 eggs ;

mix them with

when ready, add the warm ale

keep stirring to a froth ;

add a piece of butter ;

serve with dry toast.

Parisian Pousse Cafe. — Teaspoonful of Kirsch- wasser, 1 fluid drachm teaspoonful of CuraQoa, ditto ^ teaspoonful of Chartreuse. Pousse V Amour. — Put the yolk of an egg into a wine-glass ; half cover it with Maraschino ; add a little vanilla cordial, and some brandy ; and smile. Negus. — Quart of boiling water, pint of port (or Koussillon) wine, ^lb. loaf-sugar, juice and zest of a lemon, juice of 2 oranges, little powdered cinnamon and nutmeg to taste ; mix when cool strain, and serve warm ; sherry or any other wine can be substituted for the port, but port-wine negus is usually made. Soda Negus. — Put 4 pint port wine into a saucepan, with 4 lumps of sugar, 3 cloves, and enough grated nutmeg to cover a shilling ; warm ; do not suffer it to boil ; pour into a jug; on the warm wine pour a bottle of soda-water. Mulled Wine. — In mulling wine, care must be taken that the vessel is perfectly clean ; otherwise,

or impregnated with any other

greasy,

if it

is