1864 Bar Tender's Guide price $2 00 by Jerry Thomas

BALTIMORE EGG NOGQ.

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83. Egg Nogg.

(For a party of forty.)

1 ^ozcn eggs. 2 quarts of braucly. 1 jjint of Santa Cruz rum.

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2 gallons of milk. 14 lbs. trhitc sugar.

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

84. Baltimore Egg Nogg.

(For a party of fifteen.)

Take the yellow ofsixteen eggs and twelve table-spoon- fuls of pulverized loaf-sugar, and beat them to the consis- tence of cream; to tliis add two-thirds ofa nutmeg grated and beat well together; then mix in half a pint of good brandy or Jamaica mm,and two wine-glasses of Madeira wine. Have ready the whites ofthe eggs,beaten to a stiff froth, and beat thorn into the above-described mixture. TV^hen tliis is all done, stir iu six pints of good I'icb milk. There is no heat used. Egg Hogg made in this manner is digestible,.and will not cause headache. It makes an excellent drink for de bilitated persons, and a nourishing diet for consumptives.