63 / 102
As
Served
at
Z£îtion
Cea^ue
(Tlub
New
York,
N. Y.
STERLING
EGGNOG
Be
it
understood
that
only
the
fresh-
est
and
purest
eggs,
milk
and
cream,
and
high
class
liquors
be
used.
Prépare
in
order
named.
Take
two
large
bowls
(capaeity
four
gallons)
separate
24
eggs;
yolks
in
one
bowl,
wbites
in
anotber.
Beat
the
yolks
with
long
wooden
spoon
while
adding
CHAMPAGNE
CUP
Prépare
in
crystal
pitcber
in
order
named.
One
pony
Maraschino.
One
pony
Orange
Curacoa.
One
pony
Frencb
Brandy.
The
juice
of
one
fresh
lime
and
the
rind.
One
quart
Champagne,
cold.
One
bottle
Club
Soda,
cold.
Ice.
Whole
slices
(daintily)
eut
of
oranges,
pineapples
and
limes,
six
sprigs
of
fresh
mint,
strawberries
on
top.
The
above
recipe
may
be
used
also
3\ecip
es
for
~2)rittks
slowly
one
and
one-half
pounds
of
powdered
sugar.
After
this
is
thor-
oughly
smooth,
and
while
stirring
rap-
idly,
add
slowly
:
Two
bottles
French
Brandy.
One-half
bottle
St.
Croix
Rum.
One-half
pint
Jamaica
Rum.
One-half
pint
Arrac.
Two
gallons
milk.
Beat
the
whites
of
the
eggs
to
a
snowy
froth,
also
one
pint
of
cream,
and add
to
the
bowl
with
a
large
pièce
of
ice.
When
served
in
glasses,
grate
a
little
nutmeg
on
top.
with
the
following
Cups
:
Claret
Cup,
two
limes.
Rhine
Wine
Cup,
two
limes.
Moselle
Wine
Cup,
two
limes.
Sauterne Cup,
two
limes.
Sparkling
Cider
Cup
four
limes.
Steward.