1933 Here's How by George A Lurie

PARTY BEVERAGES

171

EGG NOG (FOR TWENTY)

Cognac Curacoa

1 quart Rum 2 jiggers Eggs 1 pound Milk

3 jiggers

12

Sugar

3 quarts

Nutmeg to taste Separate eggs and beat each well. Stir sugar into beaten yolks, add milk, liquors, stir well and place in punch bowl. Add beaten whites over top and serve in glass punch cups or small highball glasses. (Nutmeg should be provided on the side and added only when wished. A fancy is colored sugar dusted over top in the punch bowl.)

EGG NOG, No. 2 (FOR FIFTEEN)

Brandy

1 quart Rum

1 pint

Eggs Sugar

10 Milk

2 quarts

% pound Nutmeg to taste Separate eggs and beat each well. Stir sugar into beaten yolks, add milk, liquors, stir well and place in punch bowl. Add beaten whites over top and serve in glass punch cups or small highball glasses. (Nutmeg should be provided on the side and added only when wished. A fancy is colored sugar dusted over top in the punch bowl.)

ESPANOL PUNCH (FOR EIGHT)

Sherry Cider

1 quart Brandy 1 quart Lemon

pint

2 spoons

Sugar 1 teacupful Stir all well in pimch bowl with large cuhes of ice, decorate and serve in punch cups.

FIRST REGIMENT (PUNCH FOR FIFTEEN) Champagne 2 quarts Cognac

1 pint 1 pound

Curacoa

2 jiggers Sugar juice of 20 Seltzer

Lemon 1 quart Stir all, except champagne, in punch bowl with large cubes of ice. Add champagne, decorate and serve in punch glasses.