With a saucepan over the sea

Roast a lemon, stuck with 3 cloves ; add ^ cup of water, a pinch of mace, allspice, and cinnamon. Stir on the fire, add i quart of sherry and 4 spoonfuls of melted calf's foot jelly, the lemon cut in slices, and 6 lumps of sugar, and after boiling, some nutmeg. Serve hot, in a bowl. MARIGOLD WINE. (England.) Boil 6 pounds sugar, i pound honey, 2^ gallons water, and the beaten whites of 2 eggs, for i hour. Add, skimming often, 3 quarts of marigold flowers and i pound of stoned raisins. Cover and stir often, for three days ; add the chopped rinds of 2 oranges, ^ pound sugar, 2 tablespoonfuls yeast, and ^ pint of brandy. Strain and keep nine months before using. METHEGLIN. (Old German and English.) Mix j4 gallon currant juice, 4 gallons of boiling water, yj^ pounds of honey, ^ ounce of cream of tartar, for ^ hour. Let it ferment, add i quart of brandy, strain, and bottle. Use in 3 months time. BITTERS FOR COCKTAILS. (England.) Infuse I ounce cardamom seeds, 4 ounces gentian root, 2 ounces sliced orange peel, in 2 quarts With a Saucepan over the Sea of rectified spirit for i week. Then strain for use and bottle. ATHOLB BROSB (for a cold). (England.) Boil I tablespoonful ground oatmeal, ^ pint water, a tablespoonful honey, and one of cream. Add 3 glasses of whiskey punch; strain it into glasses and serve hot. OXFORD BISHOP. Rub the zest of a lemon on 3 ounces of loaf sugar; add the juice of the lemon and a spoonful each of cloves, cinnamon, ginger, allspice, and mace, and cook with ^ pint of water for yi hour, slowly. Add a pint of good port wine, heat it together and serve, without straining, very hot. GIN SLING. Mix I pint of sugar syrup, a glass of brandy, the same of gin, a slice of lemon, and a pint of soda water. Serve cold. ROMAN PUNCH. Mix I pint of champagne, i pint of rum, the juice of 12 lemons, the grated rind of the lemons, and the whites of 12 eggs beaten to a froth. Freeze this and serve in cups. With a Saucepan over the Sea CAUDLE CUP. This is old English, a drink offered to callers upon a new baby. To i pint of thin oatmeal gruel, add yolk of 1 egg, 1 glass of sherry or port, the grated rind of a lemon, 4 lumps of sugar, and a little nutmeg. Heat it on the fire, stir, and serve hot. CHRISTMAS BOWL. Break up 9 small sponge cakes and ^ pound of macaroons in a bowl. All must be stale. Add I pint of malaga or sweet raisin wine, 2 tablespoonfuls of sherry, 2 ounces of sugar, and some nutmeg, also i^ pints of thin custard. Stir well; serve cold with a wreath of holly around the edge. WASSAIL. This is another Christmas drink, but quite different. To I pint of ale add }i ounce of grated ginger, j4 ounce of grated nutmeg, a pinch of cinnamon, and ^ pound of brown sugar. Heat it and stir, but do not boil. Add 2 more pints of ale and j4 pint of sherry or malaga, the zest of a lemon, rubbed on a piece of sugar, and, finally, 6 cored and roasted apples. It must be served hot in a bowl, each person taking an apple in a cup, too. With a Saucepan over the Sea SACK POSSET. (Sir Walter Raleigh's recipe.) Heat ^ pint of sherry and ^ pint of ale, add I quart of boiling milk or cream, sugar to taste, and some grated nutmeg. Let it stand on the back of the fire an hour, and add, just before serving, the yolks of 2 eggs, then beat it all well and serve hot. SACK POSSET. (Another way.) Mix j^ pound of sugar with 1/4 pint of sweet white wine, stir until hot, add the beaten yolks and whites of 5 eggs, and i pint of boiling milk and some nutmeg. Pour from pitcher to pitcher until frothy and serve hot. LEMON POSSET.