1872 The Gentleman's Table Guide (2nd edition)

The Gentleman's Table Guide. 4r>

to prevent the mixture from curdling; then use 2 mugs, pouring the mixture backwards and foi*- wards several times, raising the liaiid as high as possible. This is excellent for a cold, and from its fleec}^ appearance it is called a yard of flannel. No. 90.—LOCOMOTIVE. the yolks of 2new laid eggs, 1 oz. of honey, 1 wineglass of curaoao; mix well together; make a pint of good Burgundy hot^ not boiled; mix well by pouring from onejug to another several times. Serve in a silver cup or claret jug, 3 or 4(irops of essence of cloves. No. 91.~GUM SYRUP. f DISSOLVE 1 lb. of the best white gnnr ^ arable in li pints of water, nearly boil ing; 3 lbs. of white sugar or cand}'-; melt and clarify it with half pint of cold water, add the gum solution, and boil all together "for two minutes. This gnin is fur cocktails. No.92.-C0RPSE REVIVER. ?SE a wineglass. Half wineglass of brandy, half glass of Maraschino, and two dashes of Boker's bitters. No. 93.—STONE FENCE. |SE a tumbler. One wineglass of whiskey, a few dashes of Bourbon or Stoughton bitters, small quantity of shaved ice; fill G