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THE YULETIDE BOWL
For the Christmas or New Year at Home,
egg-nog has long been the accepted beverage.
It
is
a nuisance to make and has to be very care–
fully prepared, but perhaps
it is
worth it. The
following formula is for two gaflons of
egg-nog.
Separate the yolks from the whites of twenty
very fresh eggs. Beat the yolks until they are
as thin as water. Add two pounds of pulverized
sugar and stir thoroughly. Put the mixture in
the punch bowl and add two quarts of brandy,
and one and one-half pints of rum (St. Croix
is
the old accepted rum). To this, stirring con–
stantly and pouring very slowly to prevent
curdling, add one and one-half gallons of rich
milk.
Beat the whites of the eggs until very stiff
and place in little islands on top of the punch.
Dust generously with grated nutmeg. When
serving, ladle out two-thirds of a punch cup of
the yellow pund1 and place a little of the white
on the top of each cup.
Serve only sweet biscuits or very thin sand
cookies with egg-nog.
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