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EGG NOGGS
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EGG N OG G
For a party of forty
One dozen eggs.
Two gallons ojmilk.
Two quarts oj brandy.
One and one-half pounds
One pint ojSanta Cruz rum. white sugar.
Separate the whites of the eggs from the yolks, beat them
separately with an egg-beater until the yolks are well cut
up,and the whites assume a light fleecy appearance. Mix 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.
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BALTIMORE EGG NOGG
For a party of fifteen
Take the yellow of sixteen eggs and twelve tablespoonfuls
of pulverized loaf sugar, and beat them to the consistency 1
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 wineglasses 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 in this manner is digestible, and will
not cause headache. It makes an excellent drink for debili
tated persons, and a nourishing diet for consumptives.
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