1869 Cooling Cups and Dainty drinks by William Terrington

200

Miscellaneous Beverages.

Into a skillet next you ’ll pour A bottle of good wine, or more; Put half a pint of water, too, Or it may prove too strong for you And while tlie eggs by two are beating, The wine and water may be heating But, when it comes to boiling heat, The yolks and whites together beat. With half a pint of water more Mixing them well — then gently pour

Into the skillet with the wine, And stir it briskly all the time. Then pour it off into a pitcher

Grate nutmeg in to make it richer; Then drink it hot, for he ’s a fool Who lets such precious liquor cool. Red or White Currant Water. —

1 quart of red or white cui'rant juice, clear; add 1 gill of rasp- berry vinegar or syrup ; sweeten to taste ; £ gallon water ; ^ gill brandy. Black Currant. — Pint of juice, £ pint green tea, j gill spirits ; sugar ; water to taste. Cherry. — Pound 21bs. Kentish cherries into a mass, stones and kernels ; add juice of 1 lemon pint of boiling water ; sugar to taste. Spring Fruit. — Boil 10 sticks of rhubarb; strain ; sweeten to taste. Raspberry and Strawberry. — Pint of juice, gill of either syrup.

— Put fruit into good vinegar (di-

Effervescing.