1903 The still-room by C. Roundell

"The StilLRoom

— Boil half a pound of Beat six eggs with half a

To make Cramhamhul'u

sugar in a quart of ale.

Add the boiling ale, and serve.

pint of cold ale.

— Beat up

To make an Egg-and-Brandy Mixture,

the yolks of two eggs. Thoroughly mix with a tea-cupful each of brandy and cinnamon water. To make Egg Flip, (From "Oxford Night-Caps.") — Egg posset, alias egg flip, otherwise, in college language, rum booze. Beat up well the yolks of eight eggs with refined sugar pulverized, and a nutmeg grated ; then extract the juice from the rind of a lemon by rubbing loaf sugar upon it, and put the sugar, with a piece of cinnamon and a quart of strong home-brewed beer, into a saucepan, place it on the fire, and when it boils take it off, then add a single glass of gin, or this may be left out, put the liquor into a spouted jug, and pour it gradually among the yolks of eggs, etc. All must be kept well stirred with a spoon while the liquor is being poured in. If it be not sweet enough, add loaf sugar. To make Egg Nog, — Well beat the yolks of six eggs, and mix them with half a pound of castor sugar, stirring till the sugar is dissolved. Add this to a mixture of a pint of brandy, a pint of rum, and three pints of milk, stirring the while. Pour over the whole the well-beaten whites of six eggs, and lastly grate a little nutmeg over all. Having been cooled over ice, this should be served in small tumblers. If hot egg nog is desired, use hot milk, 120