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Virginia Julep

Add the strained juice of half a lemon to four tablespoonfuls of plain syrup. Put into a glass one third full of cracked ice and fill up with cider. Put a grating of nutmeg on top, and decorate with a sprig of mint. Bruise a few of the lower leaves of the mint to bring out the flavor. Mulled Cider No. 1 Into a kettle put two quarts of cider, and add one finely crushed nutmeg, six whole cloves, and three pieces of cinnamon. Then add one cup of brown sugar, and let it simmer over the fire for fifteen minutes, but do not allow it to boil. Serve at once.

Mulled Cider No. 2 Simmer one quart of cider in a porcelain-lined kettle, and when it reaches the boiling point pour in the beaten whites of three eggs, with a half cup of sugar. Stir briskly and return to the fire and bring again to a boil. Serve hot in punch glasses.

Mulled Cider No. 3 Dissolve one quarter of a pound of sugar in two pints of hot water, and add five pints of cider. Simmer gently, and when it nearly reaches the boiling point add the beaten whites of one dozen eggs. Stir briskly, and add a grating of nutmeg. Serve hot.