1933 The Home Bartender

EGGNOGS Place in your mixer Jigger of Liquor (desired) Jigger of Milk, one egg, one spoon of Sugar, one of two dashE.~ rum. Use as much' milk as, you deem necessary. Mix all thoroughly. Strain into glass. Dash Nutmeg top. Use Ice only when recipe calls for it. HENNESSY'S 3 STAR EGG NOG • 1 jigger Hennessy's 3 Star, 1 fresh egg, 1 barspoon of sugar, dash of imported rum, 1 jigger of Milk, Ice, Mix and strain. Serve with nutmeg. COCKNEY EGG NOG Put 1 tablespoon of powdered sugar .and one egg into shak.er, add a tablespoon full boiling water and ~2 jigger of Jamaica rum, * jigger Brandy, mix with jigger bot milk and serve. EGG NOG FOR 25 GUESTS 1 dozen eggs, 2 quarts fresh milk, dash of nutmeg, 1 cup sugar, 1 pint of Cream, 1 quart good rum, 1 pint of good Brandy, b~at egg yolks until thick, and whites until stiff, Add pinch of salt, cup sugar to the yolks, add Milk, Mix thoroughly, then add liquors, Mix again, finally fold in egg whites, sprinkle cinnamon or nutmeg on top. NON-ALCOHOLIC EGG NOG 1 Jigger Cream, 1 Jigger Milk, 1 Egg, 1 spoon powdered sugar, !>f Jigger any Sweet .Syrup desired. Ice, Mix, Strain and Serve. Dash Nutmeg top. RYE EGGNOG 1 Jigger Rye Whiskey, one fresh egg, one•spoon powdered ~ugar, 1 Jigger of Cream. Ice, Mix and Strain into Glass. Dash :Nutmeg top. ST. CROIX EGG NOG 1 Jigger St. Croix Rum, 1 Fresh egg, 1 Jigger Milk, 1 Jigger Crt-am, 1 spoon of sugar. Ice, Mix and Strain into l1lass.

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