White Tiger’s Milk.
(From a recipe in the possession of Dr. Thomas Dunn English.)
- Take ½ gill of apple-jack.
- Take ½ gill of peach brandy.
- Take ½ tea-spoonful of aromatic tincture (see Index, “Aromatic Tincture”).
- Take Sweeten with white sugar to taste.
- Take The white of an egg beaten to a stiff foam.
- Take 1 quart of pure fresh milk.
Pour in the milk to the mixed liquors, gradually, stirring all the while till all is well mixed, then sprinkle with nutmeg.
The above recipe is sufficient to make a full quart of “White Tiger's Milk;” if more is wanted, you can increase the above proportions.
If you want to prepare this beverage for a party of twenty, use one gallon of milk to one pint of apple-jack, etc.
Locomotive.
(Use large bar-glass.)
- Take 1 table-spoonful of genuine honey.
- Take The volk of a fresh raw egg.
- Take 3 dashes of Curaçoa.
- Take 1 Claret-glass of red Burgundy.
Heat the wine in a thoroughly clean saucepan until it boils, then pour it gradually upon the other ingredients, (which, previously, should have been thoroughly beaten together in a mug or pitcher), whisking and stirring the materials all the while, in order to prevent the egg from curdling. Pour the mixture into a large bar-
