39 / 92
®
HOT
EGG-NOG
#
BEAT
the
yolks
of
ten
eggs
to
a
cream;
add
one
pound
of
sugar
and
blend
thoroughly,
beating
until
very
light;
pour
over
one
quart
of
boiling
milk,
stirring
well,
then
add
the
whites
of
the
eggs
which
have
been
beaten
to
a
stiff
froth
and
one
pint
of
the
best
French
cognac.
Grate
over
the
top
nutmeg
and
serve
hot.
$
HOT
PINT
®
MIX
two
tablespoonfuls
of
ale
with
one
well-beaten
egg,
grate
a
little
nutmeg
on
top
and
pour
over
it
a
gill
of
whisky.
Sweeten
and
stir
in
it
two
pints
of
boiling
hot
ale.
Whip,
or
pour
from
a
height
to
make
frothy,
and
serve
hot.
$
MORPHEUS
®
BOIL
one
tablespoonful
of
ground
oatmeal
in
one-half
pint
water;
when
cooked,
add
a
tablespoonful
of
honey
and
one
of
cream;
boil
up
again
and
add
a
glass
of
whisky.
Strain
and
serve
hot.
®
MULLED
WINE
®
PUT
a
quart
of
Cabernet
over
the
fire
to
heat;
meantime,
beat
six
eggs with
six
table-
spoonfuls
of
sugar
and
add
a
little
39