1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide. 3i for lemon in tLe preparation of wine cups or other compoimds. To be obtained at all chemists. No. 49.-EGG FLIP. |HE same as No. 30, substituting Edin burgh ale in the place of sherry, and gin in the place of brandy, cloves or Noyeau in the place of Maraschino. No. 50.-THE WASSAIL OR CHRISTMAS BOWL. fSj^AKE 2 fine Eibstone pippins or half pint of sound crab apples, roasted or baked a nice light brown, not burned; take 1 oz. of spice in equal quantities, cinnamon, mace, and old ginger; put into a saucepan with half pint of water, boil until it is reduced one half; strain and pour over your apples in the bowl; meanwhile place 2 bottles Scotch ale into a delicately clean saucepan over a clear fire until on the point of boiling only, half pint of sherry, 1 wineglass cloves, quarter of a pound of loaf sugar, and the peel of a lemon cut thin. Just previous to serving, the half of a nutmeg grated, and a thin slice Of French roll, toasted brown, not burned. No. 51.-MARASCHINO. ^'SAKE of fresh ripe white raspberries-8 lbs., 2 lbs. of Kentish cherries with kernels bruised, orange fiowers 1 lb.; rectified spirits 60 o.p. (full strength) 5quarts, distilledwater4qukrts,white