ALE, SPICED.--Is made hot, sweetened with sugar and spiced with grated
nutmeg, and a hot toast is served in it. This is the wassail drink.

BEEF TEA.--Cut a pound of fleshy beef in thin slices; simmer with
a quart of water twenty minutes, after it has once boiled and been
skimmed. Season if approved.

BEEF TEA.--To one pound of lean beef add one and one-half tumblers
of cold water; cut the beef in small pieces, cover, and let it boil
slowly for ten minutes, and add a little salt after it is boiled.
Excellent.

BEEF TEA.--Cut lean, tender beef into small pieces, put them into a
bottle, cork and set in a pot of cold water, then put on the stove and
boil for one hour. Season to taste.

BLACK CURRANT CORDIAL.--To every four quarts of black currants, picked
from the stems and lightly bruised, add one gallon of the best whisky;
let it remain four months, shaking the jar occasionally, then drain
off the liquor and strain. Add three pounds of loaf sugar and a
quarter of a pound of best cloves, slightly bruised; bottle well and
seal.

BOSTON CREAM (A SUMMER DRINK).--Make a syrup of four pounds of white
sugar with four quarts of water; boil; when cold add four ounces of
tartaric acid, one and a half ounces of essence of lemon, and the
whites of six eggs beaten to a stiff froth; bottle. A wine-glass of
the cream to a tumbler of water, with sufficient carbonate of soda to
make it effervesce.