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see pages I to 6.
37
are well cut up, and the whites assume a light
fleecy appearance. Mi.x all the ingredients (except the
whites of the eggs) in a large punch bowl, then let the
whites float on top, and ornament with colored sugars.
Cool in a tub of ice and serve.
85.
Baltimore Egg- Nogg.
(For a party offifteen.)
Take the yellow of si.xteen eggs and twelve table-
spoonfuls of pulverized loaf-sugar, and beat them to
the consistence of cream; to this add two-thirds of a
nutmeg grated, and beat well together; then mix in half
a pint of good brandy or Jamaica rum, and two wine
glasses of Madeira wine. Have ready the whites of the
eggs, beaten to a stiff froth, and beat them into the
above-described mixture. When this is all done, stir
in six pints of good rich milk. There is no heat used.
Egg Nogg made this manner is digestable, and will
not cause headache. It makes an excellent drink for
debilitated persons, and a nourishing diet for con
sumptives.
86. General Harrison's Egg Nogg.
(Use large bar glass.)
I Egg.
1% ieaspoonful of sugar.
2 or 3 small lumps of ice.
Fill the tumbler with cider, and shake well.
This is a splendid drink, and is very popular on the
Mississippi river,
beverage.
It was General Harrison's favorite
87. Sherry Egg Nogg.
I tablespoonful of white sugar.
I egg-
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