1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

81. EGG NOGG. Egg Nogg is a beverage of American origin, but it bas a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a favorite at all seasons. 82 Egg Nogrg. (Use large bar glass.) i_ table-spoonful of fine sugar, dissolved with I do cold water, i egg. Fill the tumbler full with shaved ice, shake the in gredients until they are ihoroughly mixed iogeiJier, and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg "shaker," which is a great aid in mixing this beverage. 83. Hot Egg Nogg. (Use large bar glass.) This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above, except that you must use boiling water Instead of ice. 84. Egg Nogg. (For a party offorty.) 1 dozen eggs. 2 quarts of brandy. 1 pint of Santa Cruz rum. 2 gallons of milk. I /ii lbs. white sugar. Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the yolks I wine-glass Cognac brandy. ''4 do Santa< Cruz rum. ^ tumblerful of milk.

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