1931 The Art of Drinking More by Dexter Mason

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TIPPLE AND SNACK __ ......... --~

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HOT APPLE TODDY

Place a small baked apple in the bottom of a squat thick glass. Pour a teaspoon of simple syrup over this, then two jiggers applejack. Fill the glass with boiling water.

MULLED CLARET AND EGGS

Put a wine glass of claret seasoned with a pinch of cloves and cinnamon on the fire and let it come to a boil. Beat the yolks of two eggs frothy, and stir in a tablespoon of con– fectioners' sugar. As soon as the wine comes to a boil POUR THE WINE OVER THE EGGS, stirring constantly. Pour into a glass and serve,

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