1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

22

53. — PUNCH A LA ROMAINE.

Beat an egg with the juice of a lemon ;

add a tablespoon-

; a wine glass of the finest Cognac ;

ful of syrup

one of old

J amaica ;

a liqueur glass of maraschino. Use large bar glass

filled with shaved ice

54.-EGG NOG AND FLIP.

Having exhausted the subject of punches, we will now consider in order the other drinks which are more commonly in demand at bars than many of those we have given re- ceipts for. Egg Nogs and Flips are now to be treated. Egg Nog, we believe, is originally an American institution, popular both at the North and at the South, but more particularly in the southern states during the holiday sea- son. It is, with milk punch, popular among the faculty for the encouragement and aid of convalescents.

— EGG NOG.

55.

One tablespoonful of fine white sugar ;

one tablespoonful

one and half wine glasses of

of cold water and one egg ]

Let the glass be filled one quarter or half with

brandy.

After the sugar, egg, water and

broken or shaved ice.

up with milk and

spirits are placed in the tumbler, fill

shake well. Santa Cruz or Jamaica rum may be used in- stead of brandy, or brandy and rum combined, allowing one or the other slightly to predominate. This drink may be made hot by using boiling milk without the ice.

56.— EGG NOG. — (For a party of twenty.)

Half dozen eggs ;

J pint Santa Cruz

1 quart brandy ;

rum

Beat separ-

f pounds white sugar.

1 gallon of milk ;

;

ately the whites and the yolks of the eggs. Mix all the ingredients except the whites, which should be beaten until they have a light frothy appearance, in a punch bowl, then let the whites float on top.