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PARTY BEVERAGES
157
.EGG NOG, No. 2
(For Fifteen)
Brandy
1 quart Rum
1 pint
Eggs
10 Milk
2 quarts
Sugar
^ pound Nutmeg
to taste
Separate eggs and beat each well. Stir sugar into beaten yolks, add milk,
liquors, stir well and place in punch bowl. Add beaten whites over top
and serve in glass punch cups or small highball glasses. (N. B.—Nutmeg
should be provided on the side and added only when wished. A fancy is
colored sugar dusted over top in the punch bowl.)
ESPANOL PUNCH
(For Eight)
Sherry
1 quart Brandy
pint
Cider
1 quart Lemon
2 spoons
Sugar
1 teacupful
Stir all well in punch bowl with large lump of ice, decorate and serve
in punch cups.
FIRST REGIMENT
(Punch for Fifteen)
Champagne
2 quarts Cognac
1 pint
Curacoa
2 jiggers Sugar
i pound
Lemon
juice of 20 Seltzer
i quart
Stir all, except champagne, in punch bowl with large lump of ice. Add
champagne, decorate and serve in punch glasses.
FISH CLUB PUNCH
(For Eight)
Peach Brandy 4 jiggers Brandy
2 jiggers
Rum
2 jiggers Lemon
25^ jiggers
Sugar
Vi pound White Rock
3 pints
Stir well in punch bowl with large liunp of ice. Twist few pieces lemon
peel over, decorate and serve in punch glasses.
GOTHIC PUNCH
(For Twenty)
Catawba
2 quarts Claret
1 quart
Champagne
1 quart Pineapple ..1 can shredded
Sugar
1 pound Lemon
juice of 12
Stir all, except champagne, in punch bowl with large lump of ice. Add
champagne, decorate and serve in punch glasses.