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WASSAIL

1 dozen apples
1 cup sugar or brown sugar
4 Tbsp. cinnamon
1 Tbsp. grated lemon rind
Butter
3 cups water
8 Tbsp. sugar

1 cup water
4 cups sugar
1 Tbsp. grated nutmeg
2 tsp. ground ginger
1/2 tsp. ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
1 dozen egg whites
1 dozen egg yolks
4 bottles sherry or Madeira
2 cups brandy

Core and bake 1 dozen apples. Wash, remove core to 1/2 inch of
bottoms, then cut a strip of peel from the hollowed ends of a dozen
apples. Combine sugar or brown sugar and cinnamon. If apples are
bland, add grated lemon rind. Fill centres with this. Dot the
tops with butter Put in a 13 inch x 9 inch pan with water and sugar.
Cover and bake forty to sixty minutes - or until tender but not
mushy. After removing from the heat, baste the apples several
times with pan juices.

Combine water, 4 cups sugar, nutmeg, ginger, mace, cloves, allspice
berries and cinnamon in a saucepan and boil for 5 minutes. Beat
egg whites until stiff, but not dry: Beat egg yolks separately
until light in color. Fold whites into yolks, using large bowl.
Strain sugar and spice mixture into eggs, combining quickly. Bring
sherry or Madeira and brandy almost to boiling point separately.

Incorporate the hot wine with the spice and egg mixture, beginning
slowly and stirring briskly with each addition. Towards the end of
this process, add the brandy. Now just before serving and while
the mixture is 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 4 of beer to 1 of sherry.

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