1933 The Home Bartender

WASSAIL BOWL The Wassail Bowl used in ancient days to be served on Christmas Eve. It was brought into room with songs and carols and crowned with garlands. Simmer a small quantity of the following spices in a tea cup full of water viz, cardamons, cloves, nutmeg, ginger, cinnamon and cori– ander. When done mix with six bottles of port, sherry or Madeira wint 1 s. Choice of one. 2 pounds of loaf sugar pounded, set all on the fire in a clean pot or pan, mean– while have the yolks of! twelve eggs and the whites of six well whisked up in bowl, then when the spiced and sugared wine is a little warm take from it at intervals three or four cupfuls and pour them into bowl, when it boils add all the remained, and stir briskly all the time so as to froth it. The moment a fine froth is obtained toss in 12 soft roasted apples, and s&rve it hot. This recipe is over 150 years old. RHINE WINE PUNCH 3 quarts Rhine Wine, 2 jiggers simple syrup, 1 jigger Lemonade, 1 jigger of orange juice, 1 orange and 1 lemon sliced thin quartered. Fresh green grapes or red grapes or both, Mix good and serve in wine cups, put large piece of ice in bowl. Sprig mint on top if desired. If too strong add one quart spring water then mix all. BURGUNDY PUNCH 3 quarts burgundy wine, 1 jigger Brandy, 1 Jigger rum, 1 jigger simple syrup, 2 quarts white rock, 1 jigger Cura– cao, 1 orange; 1 lemon sliced thin in quarters, 2 dozen Maraschino Cherries, fresh fruit diced. Large Piece ice in bowl. Mix thoroughly and serve in Champagne cups. SAUTERNE WINE PUNCH 3 quarts Sauterne Wine, 1 jigger Brandy, 2 jiggers simple syrup, 1 jigger Gin, 2 quarts Soda Water, 1 jigger Curacao, 2 oranges, 2 lemons sliced thin in quarters, one Number 1 can diced pineapple, chtnies, mix thoroughly and serve in bowl with large piece ice. Serve in glass cups with a sprig mint on top if desired. ·

-37-