Miscellaneous

Bishop Tea Punch
Bishops Nightcap Hot Punch
Bookham Creams Hot Punch Tea
Loving Cup Rum Toddy
Negus Sloe Gin
Pope's Posset Wassail Bowl No 1
  Wassail Bowl No 2

BISHOP:

BISHOP'S NIGHTCAP:

BOOKKHAM CREAMS:

1 Large teacup of cream
2 glasses of sherry
Grated peel and juice of 1 lemon
4oz. sugar
 
Whip until thick and pour into glasses piled up high.
Leave to stand for 4 or 5 days!

From Bev

LOVING CUP:


1/4 lb sugar
2 lemons
Few sprigs balm [lemon balm?]
2-3 sprigs borage
1-1/2 pts. water
1/2 bottle Madeira
1/4 pt. French brandy
1 bottle champagne
 
Rub peel off 1 lemon with some lumps of sugar.
Remove every particle of pith, also the rind and pith of the other lemon, and slice them thinly. Put the balm, borage, sliced lemons and all the sugar into a jug, add the water, Madeira and brandy.
Cover and chill for one hour.
Chill champagne and add to rest of ingredients before serving.

NEGUS:

3 ozs. sugar
1 lemon
1 pt. port
1 pt. boiling water
1/4 small nutmeg
2-3 drops vanilla essence/extract
 
Rub sugar on rind of lemon until all zest is extracted.
Crush in basin and pour over it port and boiling water.
Add nutmeg and vanilla.
Serve hot.
 
 

POPE'S POSSET:

4 ozs. sweet almonds
3 ozs. bitter almonds [I don't know, I just type]
1/2 pt. cold water
1/2 bottle white wine
Sugar
 
Blanch and pound almonds, adding 1-2 drops water to prevent them from oiling.
Put into an enamel pan together with the water and raise gently to the boil.
Strain off the liquid into a basin and stir in the white wine and sugar to sweeten the taste. Return to boiling-point.
Serve at once--hot.
 

TEA PUNCH:


4oz./1/2 cup sugar
1 lemon
1 UK. qt. tea
1 gil rum
1 gill brandy

Rub sugar on rind of lemon to extract all zest.
Crush in basin and pour over it the tea.
Stir in strained lemon juice and add rum and brandy.
Stir until sugar has dissolved, stand in fridge or on ice for 3 hrs.
Serve in wine glasses.

HOT PUNCH:

1 large lemon
2-3 ozs./1/4 cup sugar
Pinch ground cinnamon
Pinch grated nutmeg
Pinch cloves
1/2 pt. brandy
1/2 pt. rum
1 pt. boiling water
 
Remove rind of lemon by rubbing with some of sugar.
Put all sugar, spices, branady, rum and boiling water into pan, heat gently on side of stove [low-med heat] but do not boil.
Strain lemon juice into punch bowl, add hot liquid, serve at once.


HOT PUNCH TEA: (from Bermuda)

Tea
3 ozs./1/3 cup sugar
2" cinnamon stick or ground cinnamon
1 teasp. grated lemon rind
1 teasp. grated orange rind
1/4 UK cup/generous US cup orange juice
1/4 UK cup/generous US cup pineapple juice
1/4 UK cup/generous US cup Barbados rum
 
Make enough tea for 6 people and let it stand.
Put in saucepan 1/2 cup water, cinnamon stick if used (save ground for later), rinds, boil
5 mins.
Remove cinnamon stick, add juices, ground cinnamon (if used).
Strain hot tea into fruit mixture; add rum, Serve hot.
 

RUM TODDY: (from Barbados)

1 lump sugar
1-1/2 oz. rum (1 jigger)
Boiling water
Slice of lemon
2 cloves

Put sugar and rum in tumbler with boiling water. (Don't use best crystal, use thick glass or breakage will occur.)
Add slice of lemon and the cloves.

SLOE GIN


The following sounds excellent.....
Hi Folks, I don't know if this is particularly a Yorkshire thing, probably not, but my mother always made it and then she told me how to make it and I've done so for the past couple of years. It's probably too late to start now, as where I live the farmers have gone round and cut all the hedgerows. The sloes, the berry of the blackthorn bush grow in abundance around the edge of my 5 acre field and I usually pick them in October. Anyway, here's what you need:-

1lb. of sloe berries.
4 oz. sugar.
1 bottle of gin.

And here's how to do it:-

Wash the berries and clean off any old leaf bits, prick every berry and place them in a glass jar that has a good fitting lid and will hold the contents of the gin bottle and then some.
Add the sugar and the gin, fit the lid and give it a good shaking. Then put the jar aside until the next day.
After 24 hrs give it another good shaking and then every day after that for the next 2 weeks invert the jar to mix the contents.
Then leave for about 6 weeks inverting the jar occasionally.
The resulting liquor should turn a nice rich plum colour.
After 6 weeks drain the jar through a sieve into a clean jug then filter the liquid through a paper coffee filter.
The result will be a crystal clear, plum coloured liquid.
Pour this back into the original gin bottle.

I like to print up a fancy label on the computer for the bottle and put it away until the following winter. Then for this winter I'll open the one I made last year. I believe you can do the same with plums and damsons but I've not tried them.

Cheers

Roger Walker.

PS Would make a nice present for granny, I'm sure she'd appreciate it.

WASSAIL BOWL No. 1:

The following is from America's legendary Joy of Cooking:

WASSAIL BOWL NO. 2:

Core and bake 1 doz. apples

Combine in a saucepan and boil for 5 minutes:
1 cup water
4 cups sugar
1 tablesp. grated nutmeg
2 teasp. ground ginger
1/2 teasp. ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
Beat until stiff but not dry:
1 doz. egg whites
Beat separately until light in color:
1 doz. egg yolks
Fold whites into yolks, using large bowl.
Strain sugar and spice mixture into eggs, combining quickly.
Bring almost to boiling point separately:
4 bottles sherry or Madeira
2 cups brandy
Incorporate hot wine with spice and egg mixture, beginning slowly and stirring briskly with each addition.
Toward the end of this process, add the brandy.
Now, just before serving and while the mixture is still foaming, add the baked apples.

Wassail can also be made with a combination of beer and wine, preferably sherry; in which case the proportion should be roughly four of beer to one of sherry.