1903 The Flowing Bowl by Edward Spencer

46

THE FLOWING BOWL

your cream and ale. Sweeten to your taste and slice some nutmeg in it; set it over the fire, and keep it stirring all the while, and when 'tis thick, and before it boils, take it off, and pour it into the bason you serve it in to the table. Here is another, even more seductive. To make the Papers Posset. Blanch and beat three-quarters of a pound of almonds so fine that they will spread between your fingers like butter, put in water as you beat them to keep them from oiling. Then take a pint of sack or sherry, and sweeten it very well in double- refin'd sugar, make it boiling hot, and at the same time put half a pint of water to your almonds, and make them boil •, then take both off the fire, and mix them very well together with a spoon. Serve it in a china dish. Frontiniac Wine was simplicity itself. Take six gallons of water and twelve pounds ot white sugar, and six pounds of raisins of the sun cut small; boil them together one hour ; then take of the flowers of elder, when they are falling and will shake off, the quantity of half a peck ; put them in the liquor when 'tis almost cold, and next day put in six spoonfuls of syrup of lemons, and four spoonfuls of ale yeast; and two days after put it into a vessel that is fit for it, and when it has stood two months bottle it off. In the olden times, just before Oliver Crom well was a going concern, there were two sorts of what was then called