A painter who lacks skill In mixing his colors spoils
many a good canvas. So It Is with the concocter of
drinks. Be his materials never so numerous and pure,
If he lacks skill as a compounder; for he will not only
mar good Ingredients, but disappoint a company. To
avert so sad a calamity Is the mission of this chapter,
In which divers delectable drinks are given, with direc-
tions for their mixing.
''Drink in the morning staring —
Then all day be sparing."
ABSINTHE Into a goblet of shaved Ice put two dashes
COCKTAIL of maraschino, one dash of orange bitters,
and one pony of absinthe. Stir well, strain, and serve.
'' The fish lead a pleasant life — they drink when they
like/'
ALE Three pints of ale, draught or bottled, a
F^IP spoonful of sugar, a piece of mace, six
cloves, and a small piece of butter. Let this boll, and
134
A BACHELOR'S CUPBOARD
A Dissertation on Drinks
then beat the white of an egg and the yolks of three
eggs in a little cold ale, add to the boiling ale, and
pour the whole swiftly from one vessel to another for a
few minutes, then serve.
''Ale sellers should nae be tale tellers/*
ALE One quart of Burton ale, one quart of
PUNCH Niersteiner, a wineglassful of brandy, a
wineglassful of capillaire syrup, the juice of a lemon
and a piece of the peel ; grate a bit of nutmeg and add
a piece of brown toast; mix well and let it stand cold
for two hours before straining and serving.
" Good ale is meat and drink and cloth.'*
gj^ Heat a half-pint of ale and a half-pint of
WALTER sherry, add one quart of boiling milk,
RALEIGH sugar to taste, and some grated nutmeg.
RECIPE j|. should stand in a warm place for an
POSSETT hour, and just before serving add the yolks
of two eggs, then beat well and serve hot.
'' If you brew well, you may drink well/*
LAMB'S Heat a pint of good ale, add sugar and
WOOL nutmeg to taste, then lemon peel and a
pinch of cloves and ginger. Put In a bowl with three
roasted apples sliced and three pieces of toast. Serve
very hot. It's a prime nightcap.
135
A BACHELOR'S CUPBOARD
A Dissertation on Drinks
^' To good eating belongs good drinking."
SCOTCH Mix with one well-beaten egg two table-
HOT spoonfuls of ale, some nutmeg, and one-
PINT fourth pint of Scotch w^hisky. Stir in two
pints of boiling-hot ale and add sugar to taste✪ Scotch Hot Pint. Pour
from one pitcher into another until frothy, and serve
at once.
'' Good drink drives out bad thoughts.'*
BROWN Melt one pound of sugar in one pint of
BETTY — water; add while boiling a pinch of
^^ pounded cloves, a dash of cinnamon, one-
DRTNK ^^^^ P^*"^ °^ brandy, and one quart of good
ale. Add a little ginger and nutmeg, and
serve ice cold in summer, boiling hot in winter.
''Drink wine and let water go to the mill.'' — Italian.
AMER- Rub the peel of six lemons on one pound
ICAN of loaf sugar; squeeze their juice and that
PUNCH q£ gj-j^ oranges on it, carefully removing the
seeds, add four pounds of loaf sugar, five cloves, and
two quarts of w^ater. Skim well, fill into bottles, and
keep for the punch. Then mix one and one-half pints
of green tea, a pint of brandy, a quart of rum, a quart
of champagne, and a cup of well-sw^eetened chartreuse
into a punch bowl, add a lump of ice, three oranges and
136
A BACHELOR'S CUPBOARD ✪ Brown Betty Drink
Page 56 · 4 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A painter who lacks skill In mixing his colors spoils many a good canvas. So It Is with the concocter of drinks. Be his materials never so numerous and pure, If he lacks skill as a compounder; for he will not only mar good Ingredients, but disappoint a company. To avert so sad a calamity Is the mission of this chapter, In which divers delectable drinks are given, with directions for their mixing.
''Drink in the morning staring — Then all day be sparing."
ABSINTHE Into a goblet of shaved Ice put two dashes COCKTAIL of maraschino, one dash of orange bitters, and one pony of absinthe. Stir well, strain, and serve.
'' The fish lead a pleasant life — they drink when they like/'
ALE Three pints of ale, draught or bottled, a
F^IP spoonful of sugar, a piece of mace, six cloves, and a small piece of butter. Let this boil, and
A Dissertation on Drinks
then beat the white of an egg and the yolks of three eggs in a little cold ale, add to the boiling ale, and pour the whole swiftly from one vessel to another for a few minutes, then serve.
''Ale sellers should nae be tale tellers/*
ALE One quart of Burton ale, one quart of
PUNCH Niersteiner, a wineglassful of brandy, a wineglassful of capillaire syrup, the juice of a lemon and a piece of the peel ; grate a bit of nutmeg and add a piece of brown toast; mix well and let it stand cold for two hours before straining and serving.
" Good ale is meat and drink and cloth.'*
gj^ Heat a half-pint of ale and a half-pint of
WALTER sherry, add one quart of boiling milk, RALEIGH sugar to taste, and some grated nutmeg. RECIPE j|. should stand in a warm place for an POSSETT hour, and just before serving add the yolks of two eggs, then beat well and serve hot.
'' If you brew well, you may drink well/*
LAMB'S Heat a pint of good ale, add sugar and WOOL nutmeg to taste, then lemon peel and a
pinch of cloves and ginger. Put In a bowl with three roasted apples sliced and three pieces of toast. Serve very hot. It's a prime nightcap.
A Dissertation on Drinks
^' To good eating belongs good drinking."
SCOTCH Mix with one well-beaten egg two table- HOT spoonfuls of ale, some nutmeg, and one-
PINT fourth pint of Scotch w^hisky. Stir in two
pints of boiling-hot ale and add sugar to taste. Pour from one pitcher into another until frothy, and serve at once.
'' Good drink drives out bad thoughts.'*
BROWN Melt one pound of sugar in one pint of BETTY — water; add while boiling a pinch of ^^ pounded cloves, a dash of cinnamon, one-
DRTNK ^^^^ P^*"^ °^ brandy, and one quart of good ale. Add a little ginger and nutmeg, and serve ice cold in summer, boiling hot in winter.
''Drink wine and let water go to the mill.'' — Italian.
AMER- Rub the peel of six lemons on one pound ICAN of loaf sugar; squeeze their juice and that
PUNCH q£ gj-j^ oranges on it, carefully removing the seeds, add four pounds of loaf sugar, five cloves, and two quarts of w^ater. Skim well, fill into bottles, and keep for the punch. Then mix one and one-half pints of green tea, a pint of brandy, a quart of rum, a quart of champagne, and a cup of well-sw^eetened chartreuse into a punch bowl, add a lump of ice, three oranges and
Records on this page
Scotch Hot PintBrown Betty DrinkEnglish Milk PunchAmerican Punch