1903 The Flowing Bowl by Edward Spencer

THE AFTERMATH OF REVELRY 205 ever, a portion of the public may be fated to enjoy the ale without the calces, here it is again. First and foremost, bear in mind that this appetizer must not be made in the kitchen. It comes under the heading of " parlour cookery," and can even be manufactured in the bedroom 0/ the sufferer. A hot-water plate is necessary for the operator, or, better still, a slop-basin filled with water as near the boiling point as possible, with a plate placed atop. Melt on this plate a piece of butter about the size of a walnut, and when the butter is oiled stir therein with a fork the beaten yolk of one egg. Keep on the stir, and add, gradually, a dessert spoon ful of essence of anchovies. Add cayenne, accord ing to your disposition, or indisposition, and then you will be ready for a nice strip or two of delicately- browned toast, brought up hot from the kitchen fire. Soak the toast in the mixture, and eat as much as you can. Above is the estimate for one invalid. It is essentially a pick-me-up for a bachelor—benedicts never require these things—and if, whilst in barracks, or chambers. Jack, Tom, and Harry should call, the proportions of the ingredients must, of course, be increased. A glass or two of the Boy will be found to go down excellent well with this toast, the secret of which I learnt long years ago, in British India. It is not a dish for the dinner-table. A Balthnore Egg Nogg reads like a " large order." It is said by its