1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Sidoux's Holiday Eggnog 6 eggs

6 tablespoons powdered sugar 1 cup granulated sugar Vi pint brandy /4 pint rum 2 pints heavy whipping cream

First beat the egg yolks well, add the cup of granulated sugar sowly, and then just enough of the cream to give the mixture a pde lemon color. Next add the hrandy and rum, beating hard liquors are poured in. Whip the remaining cream and ^ j f whip the egg whites dry and add the powdered sugar and fold—do not beat—into the mixture. The Creoles have "little" names for the people and things tfiey love, ' Sidoux (pronounced See-doo, and meaning so sweet"), is a love name bestowed upon a little girl we knew. She isn't a little girl any longer. She has grown up and developed into the World's Num ber One cheer dispenser and above is her prescription for speeding up holiday merriment. It is as sweet as her name and a lot less innocent. Sidoux tells us this Christmas mixture will keep in the ice box for many days. (Note by author: only under lock and key.) Whiskey Eggnog 1 jigger whiskey 1 raw egg 1 cup thin cream 1 spoon sugar Mix in barglass, pour in shaker half-filled with fine ice and shake well. Strain in a thin glass and grate nutmeg on top. Brandy or rum can take the place of whiskey. There you have the eggnog in its simplest composi tion—but good to the last drop. Try it for proof. Ninety