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WEHMAN BROS.' BARTENDERS' GUIDE .
EGG NOGG. (Use a large, bar glass.)
One egg,
One tablespoonful of white sugar,
One wine-glass of bra nd y,
·
.
One-ha lf wine-glass of l'Um (St. Cl'oix or Santa Cru2.).
Fill t he t umbler one-half f ull of cracked ice a nd the bal–
ance with milk, shake well together, gra te µ utmeg on top,
and serve.
EGG NOGG ; for a party.
3~
gallons.
T wenty fresh eggs,
T wo and one-ha ir t,.uarts of fine old brandy,
One pint of Santa Cl'uz rum,
Two and one-lrnlf gallons of rich milk,
Two pounds of white sugar.
Separate t h e whites of th e eggs from t he yolks, b eat each
sepa l'ateli• with an egg-be..ter until th e yolks a re Wbll c u t u p,
.
and the whites assume a ligh t, fleecy ap'(leal'a uce. Mix
a ll
the ingredients (except the milk and the whir1>8 of the egg•)
in a large punch bowl. The n
POUi'
iu t.h., milk graduall y,
continua ll y stirring, in order to p re ve nt. the milk from c u 1·d-
ling with the eggs. G1·ate sufllcient nutmeg on t h e m ix 1ure.
and last ly, let the whites float on top,
a n d
orna meut with
colored suga rs. Cool in a tub of ice, and serve.
EGG NOGG-.Saltimore. (Use a large bar glass.)
Take tbe yellow of one
~gg, on~
tabletipoonfnl of • ugar, beat
to a c ream; then add some g1·at.ed n n tmPg, an(! beat A.ll to–
iz.ethe r; pour in one-half wine-glass of bra ndy, one-ha lf p•my
g lass of 8t. Croix r um, one wine-glass of madeira wine, put
two 01· t hree lnmps of ice into the _glass and fill wiLh milk,
shake well and gr"'te nutmeg on top.
EGG NOGG- Cider. (Use a large bar glass.)
One egg,
One ta blespoonful of su gar,
S m>ill
qua ntity of cracked ice,
One pon y
gla•s of branrly.
Fill the
tumb~er
with cide r. shake well, a nd serve.