1862 The Bartender's Guide price $2,50 by Jerry Thomas

BALTIMORE EGG NOGG.

41

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, li lbs. white sugar.

Separate the whites of the eggs from the yolks, bisat 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.

Baltimore Egg Nogg.

84.

(For a party of fifteen.)

Take the yellow of sixteen eggs and twelve table-spoon- fuls of pulverized loaf-sugar, and beat them to the consis- tence of cream ; to this add two-thirds of a nutmeg grated, and beat well together; then mix in half a pint of good brandy or Jamaica rum, and two wine-glasses of Madeira wine. Have ready the whites of the eggs, beaten to a stifl froth, and beat tliem 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 tRis manner is digestible, and will not cause headache. It makes an excellent drink for de- bilitated persons, and a nourishing diet for consumptives.