Common-Sense Papers on Cookery

white and new. First wash the lemon in a little warm water, and then stick into it a dozen or more cloves, and make the lemon hot by placing it in a plate in the oven, or better still, by suspending it from a string in front of the fire, taking care that the lemon does not hang too close, so as to get so hot as to split. Next take a little water, about a tumblerful, and pour it into an enamelled saucepan, and add to it a stick of cinnamon about six inches long—of course, breaking up the cinnamon; also put in the juice of a small lemon, one blade of mace, a quarter of a nutmeg grated, and four lumps of sugar that have been rubbed over the skin of a fresh pale-looking lemon. Put a lid on the saucepan, and let these spices boil on the fire gently for half an hour, or a little more. Next take a bottle of port wine, and decant it gently, in case of sediment, in the ordinary way; heat this in a saucepan, _but do not let it boil_; as soon as it is hot, pour the wine into a bowl previously made thoroughly hot with hot water, add the liquor of the spices and lemon-juice through a strainer, place the hot lemon in the bishop, and grate a little fresh nutmeg over the top, and add sufficient sugar to the whole, according to the tastes of the party. Of course, this is a somewhat strong mixture, and is certainly not altogether suited for children in any quantity. However, by adding more boiling water and more sugar it can soon be made weaker. Of course, the proper vessel into which the bishop should be poured is a punch-bowl. Unfortunately, punch-bowls are somewhat rare. If the party is tolerably large, a wash-hand basin makes a very fair substitute. Of course, you would pick a small one, and as ornamental as possible. Now, a thick basin requires a good deal of warming, so should you adopt my suggestion, recollect to fill