Imperial Water

Put a quarter of an ounce of cream of tartar and the peel of a lemon, cut very thin, into a jug, pour upon them a quart of boiling water, sweeten it with loaf sugar, stir it with a silver spoon, let it stand about ten minutes, then strain it through fine muslin, and put it into a decanter for use.

Cold Caudle

Boil a quart of spring water; when cold add the yolk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to your taste, and syrup of lemons one ounce.

How To Mull Wine

Boil some spice in a little water till the flavour is gained, then add an equal quantity of port, some sugar and nutmeg; boil together and serve with toast.

Mulled Wine

Boil a piece of cinnamon and some grated nutmeg a. few minutes in a large cupful of water; then pour to it a pint of port wine, and add loaf sugar to your taste. Beat it up, and it will be ready.

Claret Cup Essence

Cut the peel from six lemons, very thin, and put it into a large covered jug; add six leaves of borage, half a pound of sugarcandy, half a pint of pale French brandy, and one bottle of sherry. Cover the jug, and let it stand three days; then strain it through very fine muslin, and bottle it for use. When required, add one wineglassful to a bottle of claret, and a bottle of soda water.

Eggs

An egg broken into a cup of tea, or beaten and mixed with a glass of cold milk, makes a breakfast more supporting than tea solely.

An egg divided, and the yolk and white beaten separately, and each mixed with a glass of wine, will afford two very wholesome draughts, and prove lighter than when taken together.

Wine Flip

Separate the yolks from the whites of six new-laid eggs, and whisk the yolks until they become a thin fluid. Put a quart of port wine into a saucepan over a clear fire, with a little grated nutmeg, a few cloves, one blade of cinnamon, and a few slices of lemon peel cut very thin, add sugar to your taste. Let it simmer for a short time, then pour it into a bowl into which you have previously put the beaten yolks of the eggs, stirring it quickly with a spoon as you pour in the wine. Beat the whites to a good froth, and place it over the ingredients in the bowl.

Serve for it champagne glasses.

Curacoa

Put into a bottle, with the neck large enough to take in an orange, one quart of French brandy, one Seville orange, one stick of vanilla as thick as the little finger and as long as your hand, cork it well, and cover it over with a cloth; stir it once a week for six weeks, then strain the liquor from the orange and vanilla, and bottle it for use.

Ratafia

Two ounces of peach and apricot kernels, brandy, half a pound of white sugarcandy, one cup of cold water.

Blanch two ounces of peach and apricot kernels, bruise, and put them into a bottle, and fill it nearly up with brandy. Dissolve half a pound of white sugarcandy in a cup of cold water, and add it to the brandy.