Catholic Recipe: Hot Buttered Rum
There is not one country without its special dishes for this eve of Christmas, not one without its traditional food or drink.
In England for many years the favorite drink was the posset cup, a mixture of milk and ale served in a large pot, accompanied by a ladle. As the pot was passed to each guest, a goodly draught was taken by each, and with it was usually eaten a slice from a great apple pie. On this night "waits" or companies of carol singers went from house to house singing the lovely English Christmas carols. The usual ending, "God bless the master of this house," was the signal for coffee and cakes or a warming toast with hot buttered rum.
DIRECTIONS
Butter the inside of an earthenware mug. Drop in the sugar, fill not quite half full with boiling water, add the rum and pat of butter, and stir. This makes one portion.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
