1933 Mixer's Guide

62

MIXER'S GUIDE

Eggnogs

BALTIMORE EGGNOG

Yolk of an egg. One tablespoonful of sugar. Add a litde nutmeg and beat to a cream. One-half jigger Brandy. One-fourth jigger Madeira Wine. One-fourth jigger Jamaica Rum.

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Three lumps of cracked ice. Fill glass with milk, shake well, strain into a large glass and serve.

BOWL OF EGGNOG

One pound of sugar. Ten eggs. Yolks should be separated. Beat yolks with sugar until dissolved. Pour into one pint of Brandy. One wine glass of Jamaica Rum. Three quarts of Rich Milk.

Mix ingredients well with a ladle and stir continually while pour ing in milk. So as to prevent from curdling. Then beat whites of eggs and put on top of mixture.

BRANDY EGGNOG

One egg. 100 per cent Brandy. Jigger measure. One dash Jamaica Rum. One barspoonful of sugar. Milk, shake and strain. Dash of nutmeg on top.

CIDER EGGNOG Use large bar glass. Three eggs, one teaspoonful of sugar, three or four lumps of cracked ice. Fill up with cider. Shake well; strain into tall, thin glass; grate nutmeg on top and serve.