1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

43

HOT DRINKS.

MULLED OR HOT WINE WITH EGGS. 142 Dissolve one-quarter pound of sugar in one point of boiling water, acld the juice of six lemons and one and one-half bottles of the desired wine. Keep over the fire until just ready to boil. In the interim beat up the whites of one dozen eggs until they appear like froth, and place them in a punch– bowl which has been heated. Then pour in the hot miJ...1;ure, stirring rapidly to prevent tbe eggs from cooking, spice well and serve in thin glassware. ' N. B.-Don 't pour the eggs into the wine.

143

PORTER MULLED, OR HOT PORTER.

The same as Mulled Ale, with Dublin stout substituted for ale.

(S~e

Recipe No. 116.)

PORTER SANGAREE, HOT. 144 Make the same as Ale Sangaree, Hot, substituting .Dublin stout for ale. (See Recipe No. 117.)

PORT WINE NJt::GUS, HOT. 145 Dissolve a teaspoonful of bar sugar in a hot-water glass three-quarters full of boiling water. Fill the glass with port wine, stir, and serve without decorations, flavors or spices of any description.

PORT WINE SANGAREE, HOT. 146 Place a spoonful of sugar in a hot-water glass and fill two-thirds full of boiling water. Stir until sugar is dissolved and add enough port wine to fill the glass, grate nutmeg over the top and serve.

ROAD HOUSE PUNCH. 147 Heat a bottle of Burgundy in a hot-water urn. Add a little sugar and epiee to taste, and serve in small silver covered muiS•