1887 The bar-tender's guide

MULLED TOE,

57

1 quart either of port, Claret or red Burgundy

wine.

Grated nutmeg to taste. 1 pint of water.

Beat up the whites and the yolks of the eggs sep- arately, the sugar with the yolks. Pour into a delicately clean skillet the wine and half a pint of water, set this on the fire. Mix the Yfhites and yolks of the eggs in the bowl with the balance of the water and beat them together thoroughly. "When the wine boils pour it on the mixture in the bowl, add the nutmeg, and stir it rapidly. Be careful not to pour the mixture into the ivine, or the eggs will curdle. Some persons may prefer more sugar, and the addi- tion of a little allspice, but that is a matter of taste.

Mulled Cider.

Cider may be mulled in precisely the same manner as recommended in the preceding recipe, omitting the water, and using twice the quantity of cider for the same number of eggs.

Mulled Wine,

(Use a punch bowl.)

Take 2}4 pints of good Sherry wine. 2

pints hot water, pound of sugar, Whites of 12 eggs.