63 / 130
MIXER'S GUIDE
63
EGGNOG
Use large bar glass, one-half full shaved ice, one tablespoonful
of fine sugar, one-half wine glass of rum, one-half wine glass of
brandy, one egg, fill up with milk.
Shake well, grate nutmeg on top and serve.
EGGNOG (U/z GALLONS)
Yolks of 10 eggs beaten until thin, stir in 1% pounds of fine
sugar until sugar is thoroughly dissolved, pour in % pint of rum, one
quart of brandy.
Mix well by stirring; then pour in the milk, slowly stirring all the
while, to prevent curdling. Pour carefully on top the whites of the
eggs which have been beaten to a stiff froth.
Fill punch glasses
from the bowl with ladle; sprinkle a little nutmeg on top and serve.
HOT EGGNOG
Use a tall, thin glass.
One egg.
Two teaspoonfuls of fine sugar.
One-half wine glass of rum.
One wine glass of brandy.
Fill up with hot milk; stir well; strain into glass and serve with
a litde nutmeg on top.
HOT EGGNOG
One tablespoonful of sugar.
One fresh egg.
100 per cent Brandy.
Jigger measure.
Fill ^ass with hot milk.
Shake thoroughly with shaker, strain, grate nutmeg on top and
serve.
IMPERIAL EGGNOG
Use large bar glass.
One-third full of shaved ice.
One teaspoonful of fine sugar.
One fresh egg.
One wine glass of brandy.
One-half wine glass of Jamaica rum.
Fill glass with milk; shake well; strain into tall, thin glass; grate
nutmeg on top and serve.