BEER WARMER OR MULLER.
To make Mint Julep.—Place four or five sprigs of mint in a tumbler, together with a table-spoonful of castor sugar and two table-spoonfuls of water. Stir for two minutes, then add a wine-glassful of brandy, and fill up the tumbler with shaved ice. The lip of the tumbler may be rubbed with a piece of fresh pine-apple.
“Behold this cordial Julep here
That foams and dances in his crystal bounds,
With spirits of balm and fragrant spices mix’d.”
To make Mulled Ale.—Boil a quart of ale with a table-spoonful of sugar, a tea-spoonful of crushed ginger, and two or three cloves. Beat up eight eggs in a quarter of a pint of cold ale, and place in a large jug. Pour the boiling ale on this mixture, and then pour the resultant to and from another jug for some minutes in such a way as to froth the mixture fully.
Mulled Claret.—Put half a pint of claret into a saucepan with a little water, six or eight cloves, and a piece of cinnamon. Make it boiling hot. Grate a little nutmeg and a little ground ginger very finely into a jug, pour the claret in, and add a lump of sugar which has been well rubbed on the rind of a lemon.—J. R.
To make Hot Milk Punch.—Dissolve half a pound of sugar in a quart of boiling milk. Add half a bottle of brandy and a quarter of a bottle of rum, grating a little nutmeg over the surface, and adding the thin outer rind and juice of four lemons.
To make Milk Punch for Bottling.—Place the thin outer peel and the juice of three Seville oranges and three lemons, with half a nutmeg grated, in a bottle with a pint of brandy, and leave it to stand for a few days. Then add a quart of brandy, a pint of rum, a pound of sugar, and three pints of water. Add a quart of boiling milk, and stir thoroughly. Let the mixture stand for twenty-four hours, and then strain through muslin, and bottle.
To make Hot English Punch.—Rub twelve or more lumps of sugar over the rind of four lemons until the yellow part has been removed. Throw the sugar into the jug or bowl, and make up the weight of sugar to a pound. Add the juice of the lemons and two quarts of boiling water, and stir for five minutes. Then add a bottle of brandy and half a bottle of rum.