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Sack Posset

½ pint (I cup) ale 1/2 pint (I cup) sherry wine I quart (4 cups) boiling milk or cream I grated nutmeg 1/2 lb. (I cup) sugar 2 yolks of eggs Mix the ale and sherry wine and heat, then add the milk or cream, nutmeg and sugar. Draw the saucepan to the back of the fire, and let the contents simmer for an hour. Just before serving beat in the yolks of the eggs, and serve very hot.

This is a recipe which is credited to no less a person than Sir Walter Raleigh. "Devils on Horseback" are probably so called because they go so fast after being tasted "Tom Thumbs" are savory titbits for breakfast or luncheon, made with eggs, cheese, bread crumbs, milk, parsley and sweetenings. Bake and serve hot "Hopping John" combines bacon, dried peas and rice in a cheap and nourishing dish Eggs