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Classic
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page 417
FOR A SUMMER DRAUGHT.
The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half
a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon;
strain, and add it to the water, with sufficient pounded sugar to sweeten the
whole nicely. When well-mixed, put in the soda, stir well, and drink while the
mixture is an effervescing state.
NOYEAU CORDIAL.
To one gallon of proof spirit add three pounds of loaf sugar and a
table-spoonful of extract of almonds. Mix well together, and allow to stand
forty-eight hours, covered closely; now strain through thick flannel, and
bottle. This liquor will be much improved by adding half a pint of apricot or
peach juice.
EGG NOGG.
Beat the yellows of twelve eggs very light, stir in as much white sugar as they
will dissolve, pour in gradually one glass of brandy to cook the eggs, one glass
of old whiskey, one grated nutmeg, and three pints of rich milk. Beat the whites
to a froth and stir in last.
EGG FLIP, OR MULLED ALE.
Boil one quart of good ale, with some nutmeg; beat up six eggs, and mix them
with a little cold ale; then pour the hot ale to it, and pour it back and forth
several times to prevent its curdling; warm, and stir it till sufficiently
thick; add a piece of butter or a glass of brandy, and serve it with dry toast.
MILK PUNCH.
One pint of milk made very sweet; a wine-glassful of brandy or rum, well-stirred
together; grate a little nutmeg over the top of the glasses. Serve with a straw
in each glass.
FINE MILK PUNCH.
Pare off the yellow rind of four large lemons, and steep it for twenty-four
hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a
pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a
quart of rich unskimmed milk, made boiling hot, and strain the whole through a
jelly bag. You may either use it as soon as it is cold, or make a larger
quantity (in the above proportions), and bottle it. It will keep several months.
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