Obs.—Bishop is frequently made with a Seville orange stuck with cloves and slowly roasted, and its flavour to many tastes is infinitely finer than that of the lemon.
CAMBRIDGE MILK PUNCH.
Throw into two quarts of new milk the very thinly-pared rind of a fine lemon, and half a pound of good sugar in lumps; bring it slowly to boil, take out the lemon-rind, draw it from the fire, and stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk, and strained though a sieve; the milk must not of course be allowed to boil after these are mixed with it. Add gradually a pint of rum, and half a pint of brandy; mill the punch to a froth, and serve it immediately with quite warm glasses. At the University the lemon-rind is usually omitted, but it is a great improvement to the flavour of the beverage. The sugar and spirit can be otherwise apportioned to the taste; and we would recommend the yolks of three eggs, or of four, in preference to the two whole ones.
New milk, 2 quarts; rind, 1 large lemon; fresh eggs, 2; cold milk, 1/2 pint; rum, 1 pint; brandy, 1/2 pint.
TO MULL WINE.
(An excellent French Receipt.)
Boil in a wineglassful and a half of water, a quarter of an ounce of spice (cinnamon, ginger slightly bruised, and cloves), with three ounces of fine sugar, until they form a thick syrup, which must not on any account be allowed to burn. Pour in a pint of port wine, and stir it gently until it is on the point of boiling only: it should then be served immediately. The addition of a strip or two of orange-rind cut extremely thin, gives to this beverage the flavour of bishop. In France light claret takes the place of port wine in making it, and the better kinds of vin ordinaire are very palatable thus prepared.
Water, 1-1/2 wineglassful; spice, 1/4 oz., of which fine cloves, 24, and of remainder, rather more ginger than cinnamon; sugar 3 oz.: 15 to 20 minutes. Port wine or claret, 1 pint; orange-rind, if used, to be boiled with the spice.
Obs.—Sherry, or very fine raisin or ginger wine, prepared as above, and stirred hot to the yolks of four fresh eggs, will make good egg-wine.