1903 The Flowing Bowl by Edward Spencer

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the flowing bowl

author to be " an excellent drink for debilitated people, and a nourishing diet for consumptives." And he would be a Good Samaritan, who would wait outside the big gates of Holloway Castle, on a Monday morning, in order to administer the nogg, in full doses, to the starved captives on their release. It would also, I should imagine, make an excellent hospital drink, for a score or so of patients. Beat the yolks of sixteen eggs and twelve table- spoonfuls of pulverized loaf-sugar to the consistency of cream ; stir into this two-thirds of a grated nut meg, and then pour ill half a pint of good old brandy, or Jamaica rum—or both ii.q.—and three wine glasses of Madeira. Have ready the whites of the sixteen eggs, whipped to a stiff froth, and beat them well into the above mixture, and then stir in six pints of new milk, as fresh as possible from the cow. One of the best restoratives is that which is frequently given by the trainer of an athlete, or boxer, should his charge feel the effects of over work. It consists of the heart of a good loin chop, free from fat, and neither underdone nor overdone, on a very hot plate, with a glass of port wine poured over the meat. Another familiar strengthener is prepared in the following way :— Put a tablespoonful of old brandy into half a pint of good beef-tea. And by beef-tea I mean the • juices of the meat extracted at home, and not by the employees of advertising firms. "Breakfast deli cacies" and tinned preparations are only for the unwary. This may be taken-either hot or cold.