72 / 94
Egg Nogg. For a Party. (31/2 gallons)
Twenty fresh eggs.
2J/2 quarts Brandy.
1 pint Santa Crus Rum.
2/4 gallons rich milk.
2 pounds white sugar.
Separate whites of the eggs from the yolks.
Beat each separately with an egg beater.
Mix all the ingredients, except the milk and
the egg whites, in a large punch bowl. Then
pour the milk in gradually, stirring contin
uously to prevent milk from curdling with
the eggs. Grate nutmeg over the top. Lastly,
float the whites on top. Decorate with col
ored sugar. Cool in a tub of ice, and serve.
Frappe—Champagne.
Place a bottle in a champagne cooler filled
with shaved ice and rock salt. Whirl the
bottle until it becomes almost frosen.
Julep—Pineapple. For a Party of Six.
Juice of 2 oranges.
1 gill raspberry syrup.
1 gill Maraschino.
1 gill Old Tom Gin.
1 quart bottle sparkling Moselle.
1 pineapple, cut fine.
Put all the ingredients in a glass punch
bowl. Add berries in season, ice, and serve
in flat glasses.
Lemonade Powders.'
1 pound powdered loaf sugar.
1 ounce Tartaric or Citric Acid.
Twenty drops Essence of Lemon.
Mix and keep very dry. Two or three tea
spoons of this, stirred briskly in a tumbler
of water, will make a satisfying glass of
lemonade.
If effervescent lemonade be desired, add
one-half ounce of bi-carbonate of soda to the
powder.
[72]