1933 American Bar Guide by R C Miller

to boil. M eantime beat ·up the whites of twelve eggs to a froth, and pom into them the hot mixture stirrina rapidl y. Add a little nutmeg. ' "'

(In Verse)

125.

...., \I~,. " First, my dear madam, you must take N ine eggs, which carefully you'll break– Into a bowl you'll drop the white, The yolks into another by it. Let Betsy beat the whites with switch Till they appear quite frothed and rich– Another hand the yolks must beat W ith sugar, which will make them sweet ; li'hree or four spoonfuls may he'll do, T though some, perhaps, would take but two. Into a skillet next you'll pour A bottle of good wine, or more– Put half a pint of water, too , Or it may prove too strong for you ; And while the eggs (by two) are beating, The wine and water may be heating ; But when it comes to boiling heat, The yolks and whites together beat With half a pint of water more– Mixing them well, then gentl y pour Into the skillet with the wine, And stir it briskly all the time. Then pour it off into a pitcher; Grate nutmeg in to make it richer. Then drink it hot, for he's a fool , Who let's such precious liquor cool." THE AUTHOR· 39