1934 What Shall We Drink by Magnus Bredenbek

Noggs 91 this two-gallon mixture, popular in the Scandinavias and Germany: Separate from two dozen eggs the yolks only and beat thoroughly in a separate container until they "run" off the spoon. Now stir into the yolks about two and a quarter pounds of powdered sugar. Into your punch bowl pour a pint of brandy before putting the yolk mixture in bowl and thus prevent the yolksfrom adhering to the sides of the bowl and making an untasty appearance. Stir brandy and yolk mixture and then while stirring, add three more pints of brandy,one pint of rum,either Bacardi or St. Croix, and six quart bottles of fresh milk containing its cream. Don't forget that you MUST KEEP ON STIRRING aU the while until the milk has been thoroughly mixed and all danger of curdling is over. When you feel safe about the milk,cease stirring and over the top of the mixture sprinkle powdered nutmeg and cinna mon, mixed. Now,for decorative purposes,(not essential to the drink), you might beat up the whites of the eggs and,by using a teaspoon, dot the top of the liquid with "floats" of the egg whites; or you might add a teaspoonful of egg white to each cup or glass in which it is served. Sweet cookies might be served for the guests to nibble while partaking of this delicious holiday bowl. HOW TO MAKE A BALTIMORE EGG NOGG Because I'm a Baltimorean born, I rather like this the best of all the egg noggs, but that's probably ascribable to a natural prejudice in favor of one's birthplace. At any rate, you may like it, too,and here's how to make it: Beat the yellow of one egg to a cream with a tablespoon of powdered sugar and a pinch of grated nutmeg. When they are thoroughly mixed, pour in one and a quarter ounces of cognac brandy,one of St. Croix Rum (other rums may be used, of course, but St. Croix is preferable), two ounces of Madeira Wine, stirring all the while. Now add a few lumps