1907 Smacks and Smiles (Tenth edition) by Charles Smith

Egg Nogg. (General Harrison.) Use a large bar glass. 3 or 4 small pieces of ice. 1 fresh egg. 1 table-spoon of sugar. Fill with cider, shake well, and tojf"^' with a little nutmeg on Egg Nogg (Imperial). Use a large bar glass. 1 table-spoon sugar. 1 fresh egg. One-third glass of fine ice. 1 wine glass brandy. 1. " Jamaica rum. Fill up with rich milk, thoroughly, in an "egg shaker, and strain. Grate nutmeg on top if desired. Hot Egg Nogg—use hot milk and omitthe ice Shake nogg" a little

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