1872 The Gentleman's Table Guide (2nd edition)

4C

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. 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 Curasao,small quantity ofshaved ice ,* shake well, and ornament with berries in season. If notsweet enough, add more raspberry syrup. I recommend the Anglo-American Soda Water Co.for fruit syrups. No. 95.-BALTIM0RE EGG NOGG. jSE a punch bowl. Beat up the yolks of 22 eggs, 10 tablespoonsful of powdered loaf sugar, whisk well together to the consistency of cream; add nutmeg,grated very fine, half pint brandy,Irish whiskey,orrum, 2 glasses of Madeira or fine brown sherry; have ready the whites of the eggs, whisk up to a stiff froth, and beat them up with the above. When tills is all done, stir in 6 pints of rich new milk; add a gill of cream, grated nutmeg on the top. Place your bowl on the ice to cool, and add the Avhites of eggs just before serving. Ornament with strawberries or raspberries. m.