1934 What Shall We Drink by Magnus Bredenbek

Chapter VII Hozv to Make Noggs

No hostess should be without some knowledge of the gentle art of mixing the various dehcious noggs which make hospitahty so meUow and friendly. Here are some favorites of yesteryears. BRANDY EGG NOGG Into shaker without ice break one well beaten egg. Add an ounce of Brandy, a tablespoon of "gum" and a dash of Angostura Bitters. Shake well together and pom- into an earthenware mug of the lo to 12 ounce type. Fill almost to brim with hot milk and dust nutmeg on surface. Some folks add a top coating of cold whipped cream. Others like a stiflfer amount of Brandy. ST.CROIX EGG NOGG Into a tumbler half full of cracked ice put one previously beaten egg, one tablespoon of "gum," two ounces of St. Croix Rum, one ounce of Brandy, and stir briskly. Fill glass with mUk,stiU stirring, put grated nutmeg on top and imbibe from glass or with straws. Glass sippers may clog because of the egg. MADEIRA-BRANDY NOGG For a smaU party, here's a quantity recipe which wiU help a hostess: Beat yolks of six eggs and five tablespoons of powdered sugar into a creamy mixture. Add a quarter level teaspoon of grated nutmeg and stir as you pour into your mixing bowl one half pint of Brandy and three ounces of Madeira Wine. Now add the stiffly beaten whites ofthe eggs, stirring into mixture vigorously and adding, while stirring, one quart of sweet milk. Served with a dash of cinnamon powder on top of each drink,it is delicious.

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