468 COFFEE, TEA, BEVERAGES.
thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a gob- let of water will make a delicious drink on a hot day.
FOR A SUMMER DRAUGHT.
THE juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon ; strain and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well and drink while the mixture is in an effervescing state.
To ONE gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together and allow to stand forty-eight hours; covered closely; now strain through thick flannel and bottle. This liquor will be much improved by adding half a pint of apricot or peach juice.
BEAT the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the egg, one glass of old whisky, one grated nutmeg, and three pints of rich milk. Beat the whites to a froth and stir in last.
EGG FLIP, OR MULLED ALE.
BOIL one quart of good ale with some nutmeg; beat up six eggs and mix them with a little cold ale ; then pour the hot ale to it, pour it back and forth several times to prevent its curdling ; warm and stir it till sufficiently thick; add a piece of butter or a glass of brandy and serve it with dry toast.
ONE pint of milk made very sweet ; a wine-glassful of brandy or rum, well stirred together; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass.