1912 Recipes of American and other Iced Drinks by Charlie Paul

53- EGG LEMOXADE. L.. D. Use a large soda glass with a few pieces of ice; take a la rge tablespoonful of powdered sugar ; juice ?f half a lemon; a fresh C'gg; shake well; strain mto a soda-water g lass ; a nd fill up with soda or seltzer, ond ornament with berries in ~cason . 5-i.-EGC NOGG FOR A PARTY. L . D. Ta ke a lorgc punch bowl; empty inlo it two a nd a half q ua rts fine old bra ndy; one pint of Santa Cm z rum ; one pound of white sugar; take twenty eggs a nd separa te the yolks from the white, and heat each separatr ly with an egg whisk until the yolks arc well cut up, and the whites assume a light frothy appearance; mix a ll the ingredients in thr bowl (except the whites of the eggs) ; then pour gra du a lly two and a half gallons of rich mill<, with which is mixed the yolks. taking care to keep it well stirred ; t hen float on the top the whites, a nd ornament with coloured suga rs ; t hen cool in an ice tub nnd serve. 55-EGG :\OGG. L. D. Fill a tumbler with ch.ippcd ice ; put in a new la icl egg, a liqueur-g lassful of brandy. one ditto o f '' Liquid Sunshine" rum, a nd fill u p with new milk ; shake well, and strain off into pon y tumblers, sprinkling a little grated nutmeg on top.

56-EYE OPEi\EH. S. D. Fill tumbler with chipped ice; put in a teaspoou– {u I of powdered sugar and a new laid egg ; add a liqueur-glassful of brandy, a nd a liqueur-glass of rum ; then shake well and strain off.