1930 Shake'Em up by Virginia Elliott and Phil D. Stong


For the Christmas or New Year at Home, egg-nog has long been the accepted beverage. It is a nuisance to make and has to be very care fully prepared, but perhaps it is worth it. The following formula is for two gallons of egg-nog. Separate the yolks from the whites of twenty very fresh eggs. Beat the yolks until they are as thin as water. Add two pounds of pulverized sugar and stir thoroughly. Put the mixture in the punch bowl and add two quarts of brandy, and one and one-half pints of rum (St. Croix is the old accepted rum). To this, stirring con stantly and pouring very slowly to prevent curdling, add one and one-half gallons of rich milk. Beat the whites of the eggs until very stiff and place in little islands on top of the punch. Dust generously with grated nutmeg. "When serving,ladle out two-thirds of a punch cup of the yellow punch and place a little of the white on the top of each cup. Serve only sweet biscuits or very thin sand cookies with egg-nog.


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