1934 Harry Johnson's new and improved Bartenders' Manual

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2 yolks of fresh eggs, beaten to a batter with a little white sugar. Pour the hot wine over the eggs, stirring continually while doing so, grate a little nutmeg on top, and serve. Do not stir the eggs into the wine, as this would spoil the drink; it is understood in mixing this drink that ^ bottle of claret is used as a rule. HOT APPLE TODDY. (Use a hot apple toddy glass.) In mixing this drink, an extra large hot-water glass must be used. Mix as follows: i medium-sized well roasted or baked apple i tablespoonful of sugar; dissolve well with a little hot water"; 1 wine glass full of old apple jack. Pill the balance with hot water, mix well with a spoon, grate a little nutmeg on top, and serve with a bar spoon. If the customer desires the drink strained, use a fine strainer, such as used for milk punches; attention must be given while roasting the apples, that they are not overdone, but done in a nice and juicy manner; use only apples of the finest quality. i tablespoonful of sugar; 1 wine glass of water; dissolve the sugar well; 3 or 4 small pieces of broken ice; Fill up the balance of the glass with porter; mix well with a spoon, remove the ice, and add a little more porter in order to fill the glass; grate a little nutmeg on top, and serve. Do not let the foam of the porter spread over the glass. PORTER SANGAREE. (Use a large bar glass.)