1910s Jack's manual by J A Grohusko (3rd edition)

MORNING GLORY

1 teaspoon of sugar 1 teaspoon of raspberry syrup 100% dry gin Juice of V-i lemon White of one egg. Fill glass with cracked ice, shake, strain and serve, add fizz water. MORTON'S FAVORITE Crush six strawberries with mint leaves, add a spoonful of sugar, crushed ice, a good-sized drink of brandy, and a bottle of plain soda. Serve in large glass.

MOSELLE CUP

1 quart Moselle 1

pony of brandy pony of Curasao

1

1 pony of Maraschino

1 sliced orange 1 sliced lemon 1 bottle of club soda or syphon

Place large piece of ice in punch bowl. Stir well together, add mint and serve.

"MULLED ALE"

Ingredients. — One quart of Bass & Co.'s Barley Wine, or Strong Ale, one glass of rum or brandy, one tablespoonful of castor sugar, a pinch of ground cloves, a pinch of grated nutmeg, a good pinch of ground ginger. Method. — Put the ale, sugar, cloves, nutmeg and ginger into an ale-warmer or stew-pan and bring nearly to boiling point, add the brandy and more sugar and flavoring if neces- sary and serve at once. MULLED ALE or A BURTON-ON-TRENT. Take one quart of Bass & Co.'s Barley Wine, or Strong Ale, two eggs, a teaspoonful of powdered ginger or nutmeg, two tablespoonfuls of castor sugar and one ounce of butter. Beat up the eggs separately. Put the ale in saucepan, add the ginger (or nutmeg), sugar and butter. When nicely warm, but not boiling, pour slowly into the jug containing the beaten eggs; stir well and then warm the mixture on fire without bringing to boiling point.

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