1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

85

HOW TO MIX FANCY DRINKS

% box of strawberries. 6 bottles of champagne.

• Place the bowl in the ice and sweeten with a little sugar and let it ferment: stir up well and serve. BOWL OF EGG XOGG FOR A PARTI'. For a three-gallon bowl mix as follows: 21/6 lbs. powdered sugar. 20 fresh eggs; have the yolks separated; beat as thin as water, and add the yolks of the eggs into the sugar, and dissolve by stirring well together. Mix the ingredients well and stir continually while pouring in the milk to prevent it from curdling; then beat the whites of the eggs to a stiff froth and put this on top; then fill a bar glass with a ladle, put some of the egg froth on top, grate a little nutmeg over it and serve. CHAMPAGNE VELVET. (Use a large-sized goblet.) For this drink a bottle of champagne and a bottle of porter must be used. Fill the glass half full with porter, the balance with champagne. Stir up with a spoon slowly, and you have what , is called Champagne Velvet. , 2 quarts of good old brandy. 11/6 pints of Jamaica rum. 2 gallons of good rich milk.

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BOSTON EGG NOGG. (Use a large bar glass.) '

Yolk of an egg. % tablespoonful of powdered sugar.