1903 The Flowing Bowl by Edward Spencer

• GLORIOUS BEER

SS

Ale Cup [Cold). Squeeze the juice of a lemon into a round of hot toast; layon it a thin piece of the rind, a table- spoonful of powdered sugar, a little grated nutmeg or powdered all-spice, and a sprig of balm. Pour over these one wine-glass of brandy, two of sherry, and three pints of mild ale. Do not allow the balm to remain in many minutes. Ale Flip {Hot). Put into a saucepan three pints of ale, a table- spoonful of sugar, a blade of mace, a clove, and a small piece of butter, and bring the liquor to a boil. Beat the white of one egg and the yolks of two thoroughly, mixing with them a tablespoonful of cold ale. Mix all together, and then pour thewhole rapidly from one large jug to another, from a good height—mind your fingers and the furniture—for some minutes, to froth it thoroughly. Do not allow it to get cool. Ale Posset {Hot). Boil a pint of new milk, and pour it over a slice of toasted bread. Stir in the beaten yolk of an egg and a small piece of butter, and sugar ad lib. Mix these with a pint of hot ale, and boil for a few minutes. When the scum rises the mixture is ready for use. Mulled Ale {Very Hot). Put half a pint of ale, a clove, a little whole ginger, a piece of butter the size of a marble, and a teaspoonful of sugar into a saucepan, and bring