1933 Jack's Manual by J A Grohusko

MISCELLANEOUS

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Morton's favorite Crush six strawberries with mint leaves, add a spoonful of sugar, crushed ice, a good-sized drink of brandy, and a botde of plain soda. Serve in a large glass.

MULLED ALE I quart of barley wine, or strong ale I glass of rum or brandy I tablespoonful of castor sugar

Pinch of ground cloves Pinch of grated nutmeg Large pinch of ground ginger

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 necessary. Serve at

once.

MULLED ALE OR A B URTON-ON-TRENT Take one quart of 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 a saucepan, add the ginger (or nut meg), 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 the fire without bringing to boiling point. OLD OXFORD COLLEGE MULLED ALE Put 54 pound cinnamon and % pound cloves into a saucepan with two quarts of water. Put the mixture over the fire till it boils, then let it simmer for an hour, and then strain it off into a jug. When cold, put the liquid into a bottle and cork down well. When making mulled ale, add one wineglassful of the liquid