1891 Drinks à La Mode by Mrs de Salis

HOT DRINKS

27

place the cover on the

three glasses of claret ;

Then

tureen, and let it stand till the next day.

with a spoon, and run the

oranges

the

press

juice through the sieve. Then boil the remainder of the claret, taking care that it does not burn ; add this to the strained juice, and serve warm in glasses. Bishop (Hot). Stick a Seville orange with about twelve cloves in it, and roast it in front of the fire till of a dark brown colour. Pound together a little sugar, cinna- mon, cloves, ginger, allspice, half a pint of water, a bottle of port wine, then the orange ; stir well together, and let it stand by the fire without boil- ing. Serve hot. add three drops of essence of cinnamon, three bruised carda- mom seeds, and four ounces of dissolved barley sugar in one pint of hot water ; cover, and let the mixture simmer for half an hour ; strain and clear ; add a bottle of champagne and warm up. Devonshire Drink. Sweeten half a pint of hot milk with a table- spoonful of lemon syrup and a teaspoonful of clove and cinnamon syrups. Egg Flip. Put a quart of ale on the fire to warm, and beat up six eggs with four ounces of moist sugar. Cardinal. Cut three Tangerine oranges in slices ;