New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-12-24
BEVERAGES FOR CHRISTMAS.
Oldtime and Modern Drinks for the Holt
DAYS.

1t is the custom of some families at holiday
times to celebrate the season with Christmas and
New Years beverages. and frequently oldtime
drinks are revived They more or less elaborate
Of concoction, somewhat as mince pie and other
ancient recipes, but for sentiments sake people
like to renew them, and the mixture of liquors and
spices gives the true holiday favor
In the annals of the past there are beverages
both hot and cold cherished for this season, and
the cold ones, Of course. would correspond to the
modern punches. Such the Christmas bowl
which was served with a wreath OF holly set
around the dish but the famous wassail Of song
and story was always served hot
THE WAssAIL BOWL.
To make wassaIl. take a pint of ale, one-half
ounce of grated nutmeg. pinch Of cinnamon and
ore-haf pound of brown sugar, heated but not
boiled. Then two pints of ale. one-haf pint
of sherry or Malaga, a lemon rubbed piece of
sugar, and six apples. cored and roasted. 1t must
always be placed in bowl. and each person takes
his apple in a cup.
Christmas bowl so-called is quite different
though, perhaps, it is none the less picturesque IN
its associations. Its ingredients are small sponge
akes and naacaroons. nine of the former and half
a pound the latter. both Of them stale; one pint
OF malaga or sweet raisn wine. two tablespoontuls
OF sherry, two ounces Of sugar. and some nutmeg
with one and one-haH pints OF thin custard
CHRISTMAS EGGNOG.
Another cold drink for the season is Christmas
erpnog. made with rum aud brandy. with Ma
deira substituted the last 1t takes three pints
Of rich milk, eight eggs, six tablespoonruls OF
powdered sugar, two teaspoonfuls OF grated nut
meg one cupful Of Jamaica rum and one wine
gIassfll Of brandy Madeira wine. The yolks and
sugar should be beaten to a cream then with the
nutmeg added beaten again The rum and wine
and brandy are then stirred in, and the whites Of
eggs, beaten stiff. are added to the mixture. The
milk is stirred in last and beaten when the nos Is
cooled and ready to serve.
CHAMPAGNE CUP.
champagne cup is also drunk for the festive
season and for this the rule is to mix one bottle
of champagne. two bottles Of soda water, a glass
of brandy glass of curacao. some slices Of lemon
peel and the Juice of a lemon Moselle or sauterne
may be used the same way.
METHEGLIN.
Metbeglin is an old German and English bever-
age and like other oIdtime concoctions, is sweet
ened with honey. The rule calls for seven and
half mounds mixed with a half gallon Of currant
four gallons Of water This IS boiled 1or halL an an
botng, It should be mixed With one ~ quart a6 2f
for till three months time
MULLED WINE.
Many English celebrities picturesque persons Of
4 century ago. have celebrated muled wine. 1t is
a hot drink made with one teaspoonful Of CHINA
mon one of mace and Of cloves. TO one-quarter
and svveetened taste. then served with toasted
cakes
Ale flip is another of these famed drinks, and is
made with three pnts Of ale. tablespoonful of
sugar a little mace powdered Glove, q table
soorf rI Of butter to which, when boiled together,
The beaten white Of egg and the Jokes or Two
are added This is beaten and stirred Wen 10
make il frothy.
scotch hot pint is made with two tablespoonfuls
Of ; and one-quarter pint or whlskey, WIFI oIle
well %. aten egg and some nutmeg stirred WIN Two
hints of boiling hot ale Sugar is added ana tleI
Ia make it frothy the beverage Is poured out from
Akis to Some of the cold drinks Of old days are
The delicious punches served be1ore the game
course at modern dinners. a Macedolne Ice SUIT
sb{a for Christmas would be mixture or oranges,
crane fruit and grapes, with lemon or orange zee
esnd feaspoonful Of rum sherry poured over
.ba ice inst before serving. This may be used as
q dessert or as sherbet before the game course
FROZEN PUNCH.
A frozen punch may be created of any waterloo
h. adding when only half frozen the whipped
,,.bitee of two eggs, into which has been stirred
a teasnoOnful of hot sugar syrup 10 COOK tAe
ages when the eggs cold the freezing my
he continued until the ice is sufnclehLy sun;
When placed in the glasses TO serve te1sPooiLIl
W - 20 oaIbleenoonflIl of LIQUOR should be added
with an orange ice champagne IS generally USED
TOMATO PUNCH
modern invention to be served during the
,-,,-is+roas dinner is tomato punch, made from d
lie can of tomatoes. a pint of water three
ne iia5 sDrles the Juice OF one lemon one cup OF
sILo,,lefied sugar boiled together for hVe min
80 The mixture is then stralneo' anu w.
u1s.:os 81 candied ginger chopped nne are ADDED
ounC@ 80 4ablespoonfuls Of rnaraschno. ms IS
F-nzen and served in punch glasses aI'et 'hs