Squeeze and strain the juice of 3 lemons, add 3 tablespoonfuls of sugar, and stir, then i spoonful of brandy and nutmeg, ij4 pints of boiling milk which has been heated with the grated rind, add some chopped almonds and froth it by pouring from a height✪ Lemon Posset and serve hot. LAMB'S WOOL. Heat I pint of good ale, add sugar and nutmeg to taste, lemon peel, and a pinch of cloves and ginger. Put in a bowl with 3 apples, roasted and 232 With a Saucepan over the Sea sliced, and 3 pieces of toast✪ Lamb's Wool. Serve very hot, as a " nightcap." ALB FLIP. Mix 3 pints of ale, i tablespoonful of sugar, a little mace, i pounded clove, and a tablespoonful of butter. Let it boil, add the beaten white of i egg, and the yolks of 2✪ ALB FLIP. Beat and stir well, to make it frothy. SCOTCH HOT PINT. Mix 2 tablespoonfuls of ale with i well-beaten egg, some nutmeg, and J^ pint of whiskey. Stir in 2 pints of boiling hot ale, add sugar to taste✪ SCOTCH HOT PINT, and pour in from a height to make it frothy. Serve hot. MULLED WINE. This is another old English drink, often met in novels in which the early part of the last century is depicted. Boil I teaspoonful of cinnamon, mace, and cloves, in equal parts, with ^ pint of water, and i pint of claret and sugar to taste. Stir and serve hot with toasted sponge cakes. MAY NECTAR. (Germany.) Take 6 leaves each of fresh tarragon, milfoil, or yarrow, geranium and pimpernel. Add 3 each of currant, sweet basil, lungwort, balsam, and 233 With a Saucepan over the Sea lavender. Put these with 20 pieces of balm, i of peppermint, 2 sprigs of woodruff, a lemon, sliced, an orange, sliced, ^ pound of sugar, and 4 pints of German Rhine wine. Strain it after it has in- fused 2 hours ; add 2 dozen or more large straw- berries and serve in a bowl, very cold. The herbs may be found in most old-fashioned gardens. MEAD. (Old English and German.) To 12 gallons of pure water add 20 pounds of honey and the whites of 4 eggs, well stirred in. Boil I hour, add a spoonful each of ginger, cloves, cinnamon, and mace, a little rosemary, then, when boiled and cooled, a spoonful of yeast✪ MEAD. Let it ferment until it stops working. Keep it cool, but do not bottle it for use before 6 months. CAPILLAIRE. This syrup is used in mixing drinks, or taken with water, by the people who sit at the little tables in Paris, on the sidewalk, at dusk. Infuse 20 ounces of fresh maidenhair fern, roots and tops, in boiling water to cover it. Keep it warm 10 hours, strain it, add sugar to taste, — 3 pounds to 3 pints of water. Then add 2 table- spoonfuls of orangeflower water, cook 5 minutes more, strain it, and bottle for use. 234 With a Saucepan over the Sea BLACKBERRY CORDIAL. (Germany.) Cook yi bushel of blackberries until juicy, strain under pressure, and add ]^ pound of allspice, 2 ounces of cinnamon bark, 2 ounces of cloves, and 2 grated nutmegs, all tied in a bag, also i pound of loaf sugar to each quart of juice. Simmer 15 minutes, add i pint of brandy✪ BLACKBERRY CORDIAL to each 3 pints of juice. Bottle closely for medicinal use in hot weather. RHUBARB WINE. (England.) Mash 5 pounds of rhubarb, add i gallon of water ; let it stand 5 days, add 4 pounds of sugar and the rind of a lemon✪ RHUBARB WINE. Stir it well, set aside, strained and covered. In 6 months bottle for use. ORANGE WINE. To make 9 gallons, add the strained juice of 90 oranges to 27 pounds of sugar in a clean cask. Put the pulp, no seeds, to i^ gallons of water. Cook all together, strain it, add more water, stir every day for 10 days. Bottle it and use it after 3 months. ORANGE BRANDY. (England.) Put the thin rind of 6 oranges with ]/i pint of juice and 2 quarts of French brandy, in a stone jar. After 3 days, add i % pounds of sugar and With a Saucepan over the Sea stir well. The next day, strain it and cork tightly. The longer it is kept, the better the flavor, but it can be used in a month. DAMSON WINE. ✪ ORANGE WINE

AI-modernized reading of the original text

Squeeze and strain the juice of 3 lemons, add 3 tablespoonfuls of sugar, and stir, then 1 spoonful of brandy and nutmeg, 1¼ pints of boiling milk which has been heated with the grated rind, add some chopped almonds and froth it by pouring from a height and serve hot. LAMB'S WOOL. Heat 1 pint of good ale, add sugar and nutmeg to taste, lemon peel, and a pinch of cloves and ginger. Put in a bowl with 3 apples, roasted and With a Saucepan over the Sea sliced, and 3 pieces of toast. Serve very hot, as a " nightcap." ALE FLIP. Mix 3 pints of ale, 1 tablespoonful of sugar, a little mace, 1 pounded clove, and a tablespoonful of butter. Let it boil, add the beaten white of 1 egg, and the yolks of 2. Beat and stir well, to make it frothy. SCOTCH HOT PINT. Mix 2 tablespoonfuls of ale with 1 well-beaten egg, some nutmeg, and J^ pint of whiskey. Stir in 2 pints of boiling hot ale, add sugar to taste, and pour in from a height to make it frothy. Serve hot. MULLED WINE. This is another old English drink, often met in novels in which the early part of the last century is depicted. Boil 1 teaspoonful of cinnamon, mace, and cloves, in equal parts, with ½ pint of water, and 1 pint of claret and sugar to taste. Stir and serve hot with toasted sponge cakes. MAY NECTAR. (Germany.) Take 6 leaves each of fresh tarragon, milfoil, or yarrow, geranium and pimpernel. Add 3 each of currant, sweet basil, lungwort, balsam, and With a Saucepan over the Sea lavender. Put these with 20 pieces of balm, i of peppermint, 2 sprigs of woodruff, a lemon, sliced, an orange, sliced, ^ pound of sugar, and 4 pints of German Rhine wine. Strain it after it has infused 2 hours ; add 2 dozen or more large strawberries and serve in a bowl, very cold. The herbs may be found in most old-fashioned gardens. MEAD. (Old English and German.) To 12 gallons of pure water add 20 pounds of honey and the whites of 4 eggs, well stirred in. Boil 1 hour, add a spoonful each of ginger, cloves, cinnamon, and mace, a little rosemary, then, when boiled and cooled, 1 spoonful of yeast. Let it ferment until it stops working. Keep it cool, but do not bottle it for use before 6 months. CAPILLAIRE. This syrup is used in mixing drinks, or taken with water, by the people who sit at the little tables in Paris, on the sidewalk, at dusk. Infuse 20 ounces of fresh maidenhair fern, roots and tops, in boiling water to cover it. Keep it warm 10 hours, strain it, add sugar to taste, — 3 pounds to 3 pints of water. Then add 2 tablespoonfuls of orangeflower water, cook 5 minutes more, strain it, and bottle for use. With a Saucepan over the Sea BLACKBERRY CORDIAL. (Germany.) Cook ½ bushel of blackberries until juicy, strain under pressure, and add ½ pound of allspice, 2 ounces of cinnamon bark, 2 ounces of cloves, and 2 grated nutmegs, all tied in a bag, also 1 pound of loaf sugar to each quart of juice. Simmer 15 minutes, add 1 pint of brandy to each 3 pints of juice. Bottle closely for medicinal use in hot weather. RHUBARB WINE. (England.) Mash 5 pounds of rhubarb, add 1 gallon of water ; let it stand 5 days, add 4 pounds of sugar and the rind of a lemon. Stir it well, set aside, strained and covered. In 6 months bottle for use. ORANGE WINE. To make 9 gallons, add the strained juice of 90 oranges to 27 pounds of sugar in a clean cask. Put the pulp, no seeds, to 1½ gallons of water. Cook all together, strain it, add more water, stir every day for 10 days. Bottle it and use it after 3 months. ORANGE BRANDY. (England.) Put the thin rind of 6 oranges with 1/4 pint of juice and 2 quarts of French brandy, in a stone jar. After 3 days, add 1½ pounds of sugar and With a Saucepan over the Sea stir well. The next day, strain it and cork tightly. The longer it is kept, the better the flavor, but it can be used in a month. DAMSON WINE.

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Alb FlipLemon PossetLamb's WoolALB FLIPSCOTCH HOT PINTMEADBLACKBERRY CORDIALRHUBARB WINEGOOSEBERRY CHAMPAGNEORANGE WINEORANGE BRANDYDAMSON WINE

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