1872 Cooling Cups and Dainty Drinks (Mixellany)

202 Miscellaneous Beverages. Toast-and-water. —Toast a crust of bread gra- dually to a chocolate brown; add the toast to a jug of boiling water; when cold, strain ; it is much preferable to put the toast to the water. West Country Syllabub. —Put in a bowl 1 pint of port wine, 1 pint of sherry ; sweeten to taste; 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. Popes Posset. —Bruise lib. 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. fiau Sucre. —Jib. sugar to 1 pint of boiling water. Excellent Egg-flip. —1 gill of good French brandy,