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Page:Mrs Beeton's Book of Household Management.djvu/1683

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1505
RECIPES FOR SUMMER DRINKS, ETC.

3595.—LEMONADE, EGG.

Ingredients.—1 egg, 1 dessertspoonful of lemon-juice, 1 teaspoonful of castor sugar, or to taste, nutmeg, cold water, ice.

Method.—Break the egg into a glass, beat it slightly, then add the lemon-juice, sugar, 1 tablespoonful of crushed ice and a little cold water. Shake well until sufficiently cooled, then strain into another glass, fill up with iced water, sprinkle a little nutmeg on the top, and serve.

3596.—LEMONADE, FRUIT.

Ingredients.—The juice of 1 lemon, 6 fine strawberries or raspberries, castor sugar to taste, cold water, ice.

Method.—Crush the fruit well, add 1 teaspoonful of castor sugar, small or otherwise according to taste, the lemon-juice, a little cold water, and strain into a tumbler. Add a little crushed ice, fill up with cold water, and serve.

3597.—MAY DRINK.

Ingredients.—1 bottle of hock or other white wine, ½ a pint of water, 1 or 2 tablespoonfuls of castor sugar, the juice and thin rind of 1 lemon, a small handful of black currant leaves, a few sprigs of woodruff, crushed ice.

Method.—Put the sugar, lemon rind and lemon-juice, black currant leaves and woodruff into a jug, add the water and wine, and let it stand covered and surrounded with ice for at least ½ an hour. Strain into a glass jug, add a few sprigs of woodruff, then serve.

3598.—MULLED ALE.

Ingredients.—1 quart of good ale, 1 glass of rum or brandy, 1 tablespoonful of castor sugar, a pinch of ground cloves, a pinch of grated nutmeg, a good pinch of ground ginger.

Method.—Put the ale, sugar, cloves, nutmeg, and ginger into an ale warmer or stewpan, and bring nearly to boiling point. Add the brandy and more sugar and flavouring if necessary, and serve at once.

3599.—MULLED CLARET.

Ingredients.—1 pint of claret, ½ a pint of boiling water, sugar, nutmeg and cinnamon to taste.

Method.—Heat the claret nearly to boiling point, add the boiling water, sugar, nutmeg and cinnamon to taste, and serve hot. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose.