3263.—EGG FLIP. (Another Method.)
Ingredients.—1 white of egg, ¼ of a pint of milk, 1 tablespoonful of brandy or sherry.
Method.—Mix the brandy or wine and the milk together in a tumbler, and, if liked, add a little castor sugar. Beat the white of egg to a stiff froth, stir it lightly in, and serve.
Time.—5 minutes. Average Cost, 4½d.
3264.—EGG NOG.
Ingredients.—1 white of egg, 1 tablespoonful of sherry or brandy, 1 tablespoonful of cream, castor sugar to taste.
Method.—Put the wine or brandy into a tumbler, add the cream and a little sugar, and mix well. Whisk the while of egg to a stiff froth, stir it lightly into the contents of the tumbler, and serve.
Time.—5 minutes. Average Cost, 5d.
3265.—EGG NOG. (Another Method.)
Ingredients.—1 egg, 1 tablespoonful of brandy, 1 small teaspoonful of castor sugar, ⅓ of a pint of milk.
Method.—Beat the egg in a cup, add the brandy and sugar, and mix well. Strain into a tumbler, stir in the milk, and serve.
Time.—5 minutes. Average Cost, 5d.
3266.—EGG NOG, HOT.
Ingredients.—The yolk of 1 egg, 1 pint of milk, 1 tablespoonful of castor sugar, 1 tablespoonful of brandy or whisky.
Method.—Beat the yolk of egg and sugar well together, then stir in the brandy or whisky. Bring the milk to boiling point, then pour it over the mixed ingredients, stir well, and serve.
Time.—10 minutes. Average Cost, 6d.
3267.—GRUEL, BARLEY.
Ingredients.—1 oz. of pearl barley, ¾ of a pint of water, 1 small glass of port wine (optional), 1 teaspoonful of castor sugar, the thinly-cut rind of ¼ of a lemon.
Method.—Blanch and strain the barley, replace it in the stewpan with the water and lemon-rind, and simmer for 20 minutes. Strain, sweeten to taste, add the port wine, and serve.
Time.—½ an hour. Average Cost, 6d., exclusive of wine.
3268.—GRUEL, OATMEAL.
Ingredients.—1 tablespoonful of fine oatmeal, 1 pint of water, or milk and water mixed, sugar to taste, a pinch of salt.
