1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

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€ggs, &c., into another; turn it from one pitcher to an other till it is as smooth as cream. 147. Ale Flip. Put on the fire in a saucepan one quart of ale, and let it boil; have ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degrees to four table-spoonfuls of moist sugar, and a nutmeg grated. When all are well mixed, pour on the boiling ale by degrees, beating up the mixture continu ally ; then pour it rapidly backward and forward from one jug to another, keeping one jug raised high above the other, till the flip is smooth and finely frothed. This is a good remedy to take at the commencement of a cold. 148. Egg Flip. Put a quart of ale in a tinned saucepan on the fire to boil; in the mean time, beat up the yolks of four, with the whites of two eggs, adding four table spoon fuls of brown sugar and a little nutmeg; pour on the ale by degrees, beating up, so as to prevent the mixture from curdling; then pour back and forward repeatedly from vessel to vessel, raising the hand to as great a height as possible—which process produces the smooth ness and frothing essential to the good quality of the flip. This is excellent for a cold, and from its fleecy appearance, issometimes designated "a yard of flannel." 149. Egg Flip. (Another method.) Beat up in a jug, four new-laid eggs omitting two of the whites; add half a dozen large lumps of sugar, and rub these well in the eggs, pour in boiling water, about

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