To make a Syllabub.—Place in a large basin half a pint of sherry and three ounces of castor sugar. Dissolve the sugar, and then add to the mixture a pint of warm milk slowly poured from a height so as to make a froth.
To make Tewahdiddle.—“This is a right gossip’s cup, that far exceeds all the ale that ever Mother Bunch made in her lifetime.” To half a pint of beer add a dessert-spoonful of brandy, half a tea-spoonful of brown sugar, a slice of lemon and some nutmeg grated. It may be drunk cold, or the beer may be heated before mixing.
To make a bowl of Wassail.—“At night to sup, and then to cards, and last of all, to have a flaggon of ale and apples, drunk out of a wood cup, as a Christmas draught, which made all merry.” Boil a quarter of an ounce each of bruised ginger, cinnamon, nutmeg, and a couple each of cloves, corianders, and cardamoms in three-quarters of a tumblerful of water for ten minutes. Add a quart of ale, a bottle of sherry, and from half a pound to a pound of sugar. Heat, but do not get too near the boiling-point. Then beat the yolks of six eggs and the whites of three eggs, and throw them into the bowl. Slowly add half the heated ale and wine, stirring all the while. Bring the remainder to the boil and pour it also in the bowl. Lastly, throw into the bowl six roasted apples which had been cored and stuffed with sugar and think of Puck’s confession—
“Sometimes lurk I in a gossip’s bowl,
In very likeness of a roasted crab,
And, when she drinks, against her lips I bob,
And in her wither’d dewlaps pour the ale!”