1872 Cooling Cups and Dainty Drinks (Mixellany)

204 Miscellaneous Beverages. Hot Spiced Ale. —Boil 1 quart of good ale; add J grated nutmeg; beat up 2 eggs; mix them with a little cold ale ; 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, 1fluid drachm teaspoonful of Curagoa, ditto ^ teaspoonful of Chartreuse. Pousse VAmour. —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 Roussillon) 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 J 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, if it is greasy, or impregnated with any other