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53- EGG LEMOXADE.
L..
D.
Use a large soda glass with a few pieces of ice;
take
a
la rge tablespoonful of powdered sugar ; juice
?f
half a lemon; a fresh C'gg; shake well; strain
mto a soda-water g lass ; a nd
fill
up with soda or
seltzer, ond ornament with berries in
~cason .
5-i.-EGC NOGG FOR A
PARTY.
L . D.
Ta ke a lorgc punch bowl; empty inlo it two a nd
a
half q ua rts fine old bra ndy; one pint of Santa
Cm z rum ; one pound of white sugar; take twenty
eggs a nd separa te the yolks from the white, and
heat each separatr ly with an egg whisk until the
yolks arc well cut up, and the whites assume a light
frothy appearance; mix a ll the ingredients in thr
bowl (except the whites of the eggs) ; then pour
gra du a lly two and a half gallons of rich mill<, with
which is mixed the yolks. taking care to keep it
well stirred ; t hen float on the top the whites, a nd
ornament with coloured suga rs ; t hen cool in an
ice tub nnd serve.
55-EGG :\OGG. L. D.
Fill a tumbler with ch.ippcd ice ; put in a new
la icl egg, a liqueur-g lassful of brandy. one ditto o f
'' Liquid Sunshine" rum, a nd
fill
u p with new milk ;
shake well, and strain off into pon y tumblers,
sprinkling a little grated nutmeg on top.
56-EYE OPEi\EH. S.
D.
Fill tumbler with chipped ice; put in a teaspoou–
{u
I of powdered sugar and a new laid egg ; add a
liqueur-glassful of brandy, a nd a liqueur-glass of
rum ; then shake well and strain off.