1895 American Bar-Tender by R. C. Miller

see pages I to 6.

37 are well cut up, and the whites assume a light fleecy appearance. Mi.x all the ingredients (except the whites of the eggs) in a large punch bowl, then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice and serve. 85. Baltimore Egg- Nogg. (For a party offifteen.) Take the yellow of si.xteen eggs and twelve table- spoonfuls of pulverized loaf-sugar, and beat them to the consistence of cream; to this add two-thirds of a nutmeg grated, and beat well together; then mix in half a pint of good brandy or Jamaica rum, and two wine glasses of Madeira wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above-described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used. Egg Nogg made this manner is digestable, and will not cause headache. It makes an excellent drink for debilitated persons, and a nourishing diet for con sumptives. 86. General Harrison's Egg Nogg. (Use large bar glass.) I Egg. 1% ieaspoonful of sugar. 2 or 3 small lumps of ice. Fill the tumbler with cider, and shake well. This is a splendid drink, and is very popular on the Mississippi river, beverage. It was General Harrison's favorite 87. Sherry Egg Nogg. I tablespoonful of white sugar. I egg-

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