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Sidoux's Holiday Eggnog
6 eggs
6 tablespoons powdered sugar
1 cup granulated sugar
Vi pint brandy
/4 pint rum
2 pints heavy whipping cream
First beat the egg yolks well, add the cup of granulated sugar
sowly, and then just enough of the cream to give the mixture a
pde lemon color. Next add the hrandy and rum, beating hard
liquors are poured in. Whip the remaining cream and
^ j f
whip the egg whites dry and add the powdered sugar
and fold—do not beat—into the mixture.
The Creoles have "little" names for the people and
things tfiey love, ' Sidoux (pronounced See-doo, and
meaning so sweet"), is a love name bestowed upon a
little girl we knew. She isn't a little girl any longer.
She has grown up and developed into the World's Num
ber One cheer dispenser and above is her prescription
for speeding up holiday merriment. It is as sweet as her
name and a lot less innocent.
Sidoux tells us this Christmas mixture will keep in the
ice box for many days. (Note by author: only under
lock and key.)
Whiskey Eggnog
1 jigger whiskey
1 raw egg
1 cup thin cream
1 spoon sugar
Mix in barglass, pour in shaker half-filled with fine ice and shake
well. Strain in a thin glass and grate nutmeg on top. Brandy
or rum can take the place of whiskey.
There you have the eggnog in its simplest composi
tion—but good to the last drop. Try it for proof.
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