SHERRY COBLER.—
Lay in the bottom of a tumbler some pieces of the yellow rind of an orange or lemon, pared off very thin; and add a heaping table-spoonful of powdered loaf-sugar. Upon this, place some pounded ice. Pour on sherry wine till the tumbler is one-third, or half full. Hold an empty tumbler inverted or turned downwards, upon the top of that which contains the ingredients; placing the glasses so that their edges exactly meet, and leaving no opening for any portion of the contents to escape. Keep your hands fast on the two tumblers, one above and one below, and turn them up and down, back and forwards, till the articles inside are thoroughly mixed. Then take off the upper tumbler, and let the lower one stand still a few moments before you fill it up with ice-water.
MULLED WINE.—
Boil together, in a pint of water, a beaten nutmeg, two sticks of cinnamon broken up, and a table-spoonful of cloves slightly pounded. When reduced to one-half, strain the liquid into a quart of wine, set it on hot coals, take it off as soon as it comes to a boil, and sweeten it. Serve it up hot in a pitcher, surrounded by glass cups, and with it a plate of rusk.
MULLED CIDER.—
Allow six eggs to a quart of cider. Put a handful of whole cloves into the cider, and boil it. While it is boiling, beat the eggs in a large pitcher; adding to them as much sugar as will make the cider very sweet. By the time the cider boils, the eggs will be sufficiently light. Pour the boiling liquor on the beaten egg, and continue to pour the mixture backwards and forwards from one pitcher to another, till it has a fine froth on it. Then pour it warm into your glasses, and grate some nutmeg over each.
Port wine may be mulled in the same manner.
EGG NOGG.—
Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavour it with a grated nutmeg. Lastly, stir in gently the beaten whites of three eggs.
It should be mixed in a china bowl.