1862 Bar Tender's Guide price $1.50 by Jerry Thomas

BALTIMORE EGG NOGG.

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83. Egg Nogg.

(For a party of forty.)

1 dozen eggs. 2 quarts of brandy. 1 pint of Santa Cruz rum. 2 gallons of milk. 11 lbs. white sugar.

Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the yolks are well cut up, and the whites assume a light fleecy appearance. Mix all the ingredients(except the whites of the eggs)in a large punch bowl,then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice, and

serve.

84. Baltimore Egg Nogg.

(For a party of flaoon.)

Take the yellow ofsixteen eggs and twelve table-spoon fuls of pulverized loaf-sugar, and beat them to the consis tence of cream; to this add two-thirds ofa nutmeg grated, and beat weU together; then mix in half a j^int of good brandy or Jamaica nun,and two wine-glasses of Madeira wine. Have ready the whites ofthe eggs,beaten to a stifl:' froth, and beat them into the above-described mixture- When this is all done, stir in six pints of good rich milk. There is no heat used. Egg Nogg made in this manner is digestible, and will not cause headache. It makes an excellent drink for de bilitated persons, and a noui-ishing diet for consumptives.