1927 Drinks of All Kinds

VARIOUS

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Archbishop. (^See alsopage 109.)

Stick an orange full of cloves, and roast it before the fire, or put it into a warm oven; when of a brown colour, cut it into quarters and take out the pips, then put it into a stew- pan, and pour over it a bottle of claret. Add sugar to taste, and let it simmer for a quarter of an hour; then strain and serve. Auld Man's Milk. {See alsopages 37, 62,-89, 125 and 126.) _ Put into a large tumbler a tablespoonful of icing sugar and one egg, and beat well together; then add a wineglass of brandy and a wineglass of Santa Cruz or white rum. Nearly fill with boiling water, and dust with nutmeg. Beadle. {See alsopage 109.) Put into a large-sized tumbler or a jug two yolks of eggs and two ounces of powdered sugar, and beat well together; then add a quarter of a teaspoonful of., mixed spice and half a pint of boilingwater, and beat till smooth; then add one wineglass of sherry and one wine glass of ginger-brandy. Mix well, and dustwith nutmeg. Bishop. {See also page 109.) This is made the same as Archbishop, substi tuting port for claret.