1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

24

ale separate until time to mix, when pour into the vessel containing the eggs, sugar, &c., a glass of old Jamaica then take that holding the ale, and continue pouring from pitcher to pitcher.

— BRANDY FLIP.

62.

One tablespoonful of sugar ;

one wine glass of brandy.

Add to this enough of boiling water ; piece of hard, dry toast, or toasted cracker ; stir ;

throw in a add nutmeg

and spice.

— NEGUS SHRUB.

63.

Negus is not unfrequently made of any of the light wines, but usually of port as that is sweeter and more fruity.

64.— PORT WINE NEGUS.

This is very simple, and prepared in, the same way as brandy flip, without the toast, substituting port for Cognac. One teaspoonful of sugar ; one wine glass of port wine ; one tumbler third full of hot water ; grate nutmeg on top. 65.— SODA NEGUS A very pleasant and refreshing drink. Use a pint of port wine ; six or eight lumps of sugar ; a few cloves ; some grated nutmeg or ground cinnamon. Warm this in a sauce- pan, pour it thence into a jug or pitcher, and turn in a bot- tle of soda water.

66.— BRANDY SHRUB.

To the juice of half a dozen lemons add the rind of two lemons. Cover this and allow it to stand for a couple of days. Add a quart bottle of sherry and two pounds of loaf sugar. Strain and bottle it.