1871 The Gentleman's Table Guide by E Ricket and C Thomas

46 The Gentleman's Table Guide. up with cyder, a few drops pink Noyeau on the top. Shake well previous to adding the Noyeau.

No. 94.-KNICKERB0CKER.

iSE a tumbler. Take 1 lime or a small fresh lemon, squeeze out the juice; put the rind and juice into the glass, 2 tea- spoonsful of raspberry syrup, wineglass rum, half liqueur glass of curaqoa, small quantity of shaved ice; shake well, and ornament with berries in season. If not sweet enough, add more raspberry symip. We recommend the Anglo-American Soda Water Co. for fruit syrups. No. 95.-BALTIM0RE EGG NOGG. ^SE a punch bowl. Beat up the yoUrs of 12 new laid eggs, 10 tablespoonsM of powdered loaf sugar, whisk well together to the consistency of cream; add nutmeg, grated very ^e, half pint brandy, Irish whiskey, or rum, 2 glasses of Madeira or fine brown sherry; have ready the whites of the eggs, whisk up to a stifi froth, and beat them up with the above. When this is all done, stir in 6 pints of rich newmilk; add a giU of cream, grated nutmeg on the top. Place your bowl on the ice to cool, and add the whites of eggs just before serving. Ornament with strawberries or raspberries.