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58
MISCEI,LANEOUS DRINKS.
226
ECAU.
This is a double-distilled kummel made into a liqueur and should be
served after dinner by being poured over shaved ice like creme de menthe, etc.
227
EGG NOG.
Place a barspoonful of sugar in a large mixing-glass," add some fine ice,
a raw egg, a jigger of cognac and a dash of St. Croix rum. Fill the glass
with good milk, shake thoroughly, grate nutmeg over the top and serve with
straws.
228
EGGNOG.
ONE GALLON.
Dissolve four tablespoonfuls of bar sugar in three quarts of pure fresh
milk
in a punch-bowl, to which add a small barglassful of
Cura~ao,
seven–
eighths of a bottle of cognac and one-eighth of a bottle of either St. Croix
or Jamaica rum. Now beat the yolks of a dozen fancy selected fresh eggs
until thin, and the whites until stiff and frothy; stir the yolks into the above
mixture and lay the white froth carefully over the top of the liquid. Sprinkle
a little red and blue confectioners' sugar over the froth, but do not add nut-.
meg. Hav!l a little grated nutmeg on the side, and those who prefer it can
usa it.
-
If
the eggs are not scrupulously fresh great difficulty will be experienced
in separating all the yolks from the whites, and when this trouble occurs it
will be found impossible to make a nice froth.
To make a large quantity of Egg 'Nog multiply the various ingredients
in the above recipe by as many gallons as you wish to make, and the desired
result will be attained.
By filling a siphon soda bottle with some of the above mixture and
adding a cake _of compressed yeast to it an effervescent draught fit for the
gods can be produced. After filling the bottle and adding the yeast put it in
a warm place for five or six hours and then remove it to a cool place for a
few days before using, when enough gas will have generated in the bottle
to cause it to flow like soda. This is a splendid thing for invalids.
NoTE.-Eggs with dark-colored shells contain more coloring matter than
those with white shells, and will consequently give better results.
229
EGG NOG, SHERRY.
Substitute sherry wine for cognac and rum and follow all the other
directions in the two preceding recipes.