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HOW TO hlIX THEM
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Shake; strain in thin lemona cl e
glass;
fill
up with Club soda; stir a nd
serve.
Egg Nogg.
Use large bar glass.
Ice, fin e, fill glass
1h
full.
Egg,
1.
Sugar, 1 teaspoon heaping full.
.:;·ama ica rum, 1-3 jigger.
Brandy, 2-3 jigge r.
fill
up with mi lk; shake; strnin into
tall t hi n glass; sprinkle with nutmeg
and serve.
Egg Nogg, Baltimore.
Use large bnr glass.
Egg, yolk of
1.
Suga r,
'Xi
tab lespoo nful.
Nutmeg and ground cinnamon, pinch
of each.
neat the ab ove into a cream; th en
ad d:
Jamai ca rum,
1h
pony.
Madeira wine,
%,
jigger.
Drancly,
lJ1
jigger.
Ice, cracked, 3 or 4 lumps.
Milk, fill glass.
Shake ; strain; sprinkle with nut–
meg and serve.
Egg Nogg (2 gallons.
For
party.).
Use lar ge bowl.
Sugar, powdered, 2 lbs.
Eggs, 20.
Separate yolks from whites of eggs.
Beat the yolks t ill very t hin and beat
the whites into a stiff froth. Dissolve
the sugar into th e yolks well with a
spoon and then pour this mixture into
bowl and aclrl:
Brandy, olcl, 2 quarts.
Jamaica or St. Croix rum, 1% pints.
Milk, 1% gallon s.
l\fix all above well togeth er except
the egg froth and milk. Then pour in
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