To make Crambambuli.—Boil half a pound of sugar in a quart of ale. Beat six eggs with half a pint of cold ale. Add the boiling ale, and serve.
To make an Egg-and-Brandy Mixture.—Beat up the yolks of two eggs. Thoroughly mix with a tea-cupful each of brandy and cinnamon water.
To make Egg Flip. (From “Oxford Night-Caps.”)—Egg posset, alias egg flip, otherwise, in college language, rum booze. Beat up well the yolks of eight eggs with refined sugar pulverized, and a nutmeg grated; then extract the juice from the rind of a lemon by rubbing loaf sugar upon it, and put the sugar, with a piece of cinnamon and a quart of strong home-brewed beer, into a saucepan, place it on the fire, and when it boils take it off, then add a single glass of gin, or this may be left out, put the liquor into a spouted jug, and pour it gradually among the yolks of eggs, etc. All must be kept well stirred with a spoon while the liquor is being poured in. If it be not sweet enough, add loaf sugar.
To make Egg Nog.—Well beat the yolks of six eggs, and mix them with half a pound of castor sugar, stirring till the sugar is dissolved. Add this to a mixture of a pint of brandy, a pint of rum, and three pints of milk, stirring the while. Pour over the whole the well-beaten whites of six eggs, and lastly grate a little nutmeg over all. Having been cooled over ice, this should be served in small tumblers. If hot egg nog is desired, use hot milk.
Fruit Drink.—Mash one pint of strawberries, raspberries, currants, or mulberries in a pint of water, into which the juice of two lemons has been squeezed. Add a little sifted sugar. Strain through a hair sieve. If not sufficiently liquid, add some iced water or half a bottle of soda-water.—J. R.
To make John Collin’s Gin Sling, or Gin Fizz.—Mix in a tumbler the juice of half a lemon, a small tea-spoonful of castor sugar, and a wine-glassful of Hollands or of Old Tom gin. Stir for two minutes, then add a few pieces of ice and a bottle of soda-water.
To make La Masubal, or Lamb’s Wool.—Roast half a dozen apples, having previously cored them. Boil a small piece of crushed ginger, a quarter of a nutmeg grated, and two or three ounces of sugar in a quart of strong ale. Add the pulp of the roasted apples, and serve hot.
Lemonade.—To make one quart of lemonade allow six ripe lemons, or eight if they are not juicy. Take four good-sized lumps of sugar and rub the outside of the lemons well with them, in order to extract the “zest” of the rind. Pick out every pip, and squeeze every drop of juice the lemons will yield into a jug. Then add the four lumps of sugar, and pour in nearly a quart of boiling water. Cover the jug till the lemonade is cold. It is an improvement to set the lemonade on ice, but do not put any pieces of ice into it.—J. R.
The Long Drink.—Take a large soda-water tumbler, and bruise into it twelve or more strawberries, or any fruit which will yield not less than a table-spoonful of juice. Add a table-spoonful of cream, and fill up with soda-water.—J. R.
