1881 American and Other Drinks (second edition) Hard cover by Leo Engel

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AMERICAN AND OTHER DRINKS.

141

RUMFUSTIAN.

Let the yolks of a dozen eggs be well whisked up and put i.T.o a quart of strong beer; to this add a pint of gin. Put a bottle of sheri-y into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin. When the wine boils it is poured upon the gin and beer,and is drunk hot.

142

CLARET CUP.

To a bottle of thin claret add half a pint of cold water, a table- spoonful of powdered sugar,and a tea-spoonful ofcinnamon,cloves, and all-spice finely powdered and mixed togethei*. Mix all well to gether, and add half the thin rind of a small letnon. This is a delicious summer beverage for evening parties.

143

PORTER CUP.

Mix, in a tankard or covered jug, a bottle of porter, and an equal quantity of table-beer; pour in a-glass of brandy,a dessert spoonful of syrup of ginger; add three or four lumps of sugar and halfa nutmeg grated. Cover it down and expose it to the cold for halfanhour. Just before sending it to table, stir in a tea-spoonfu ofcarbonate of soda,and add the fresh cut rind ofa cucumber.

144 ITALIAN LEMONADE.

Pare and press twenty-four lemons; pour the juice on the peels and let it remain on them all night. In the morning add two pounds of loaf sugar,a quart of good sherry, and three quarts of boiling water. Mix well; add a quart of boiling millq and strain it through a jelly bag until clear.