36 / 204
SEE PAGES I to 6.
81. EGG NOGG.
Egg Nogg is a beverage of American origin, but it
bas a popularity that is cosmopolitan. At the South it
is almost indispensable at Christmas time, and at the
North it is a favorite at all seasons.
82 Egg Nogrg.
(Use large bar glass.)
i_ table-spoonful of fine sugar, dissolved with
I
do cold water, i egg.
I wine-glass Cognac brandy.
''4 do Santa< Cruz rum.
^ tumblerful of milk.
Fill the tumbler full with shaved ice, shake the in
gredients until they are ihoroughly mixed iogeiJier, and
grate a little nutmeg on top. Every well ordered bar
has a tin egg-nogg "shaker," which is a great aid in
mixing this beverage.
83. Hot Egg Nogg.
(Use large bar glass.)
This drink is very popular in California, and is made
in precisely the same manner as the cold egg nogg
above, except that you must use boiling water Instead
of ice.
84. Egg Nogg.
(For a party offorty.)
1 dozen eggs.
2 quarts of brandy.
1 pint of Santa Cruz rum.
2 gallons of milk.
I /ii lbs. white sugar.
Separate the whites of the eggs from the yolks, beat
them separately with an egg-beater until the yolks
In*