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BALTIilOKE EGG NOGG.
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83. Egg Nogg.
(For a party of forty.)
1 dozen eggs.
2 quarts of brandy.
1 pint of Santa Cruz rum.
2 gallons of milk.
11 lbs. Avhite sugar.
Sei)arate the whites of the eggs from the yolks, beat
them separtitely 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.
84. Baltimore Egg Nogg.
(For a party of flfteoiL)
Take the yellow ofsixteen eggs and twelve table-spoon
fuls of pulverized loaf-sugar, and beat them to the consis
tence of cream; to this add two-thirds ofa nutmeg grated,
and beat well together; then mix in half a pint of good
brandy or Jamaica rum, and two wine-glasses of Madeira
wine. Have ready the whites ofthe eggs,beaten to a stift"
froth, and beat them into the above-described mixture.
When this is all done, stir in six ijints of good rich milk.
There is no heat used.
Egg Hogg made in this manner is digestible, and will
not cause headache. It makes an excellent drink for de
bilitated persons, and a noui-ishing diet for consumptives.