1891 Drinks à La Mode by Mrs de Salis

BEER CUPS

41

it stirring all the while, and when it is thick, and before it boils, take it off and pour it into a jug.

Mulled Ale (No. i).

Boil a pint of ale with a little nutmeg and grated sugar ; beat up three eggs and mix them with a little cold ale ; then add the hot ale to it gradually ; next pour the liquor to and fro from one jug to another several times, to prevent its curdling ; warm and stir till it thickens, then add a table-spoonful of brandy and serve hot with toast. For one glass take the yolk of an egg, a large teaspoonful of sugar, and a grate of nutmeg ; beat them till quite smooth, then add a teaspoonful of cream. Make the beer hot, but not boiling. Mix in the other ingredients and stir all together till it is quite thick. Mulled Ale (No. 3). Put half a pint of ale, a clove, a little piece of whole ginger, a piece of butter the size of a nut, and a teaspoonful of sugar into a saucepan and bring it to the boil. Beat up a couple of eggs in a table-spoonful of cold ale and then pour the boil- ing ale into them and then into a large jug. Pass this mixture from one jug to another several times, holding the jugs high. Put it back into the sauce- pan, but do not let it boil. Mulled Ale (No. 2).