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EGG NOGG FOR PARTY.
cornbined.
Fill the gla:s with rich milk and shake up the ingre–
dients until they are thoroughly mixed. Pour the mix–
t ure idto a goblet excluding the ice, and grate a li t t l e
nutrneg on top. T h i s may be made by using a w i ne–
g lass of either of t he above li quors, instead of bo t h
Every well ordered bar should have a tin egg-nogg
" shaker," which is a great aid in mixing this beverage.
Hot Egg Nogg .
(Use large bar-glass.)
This drink is very popular in California, and is made
in precisely the same manner as the cold egg nogg
above, except that you must use boiling v atei instead
of ice.
Take 20 fresh eggs.
Zgg Nogg for Party.
(Three-mul-a-half gallons.)
2 —,' quarts fine old brandy.
1 p int of Panta Cruz rum.
2~r- gallon of rrch milk.
2 pounds of wh it e sugar.
.
Separate the whites of the eggs from the yolks, beat
each separately with an egg-beaier until the yolks are
well cut up, and the whites assume a light fleecy ap–
pearance. Mi x a l l t h e i n g r edients (except the milk
and the whites of t he eggs) in a l a rge punch bowl.
Then pour in the milk gr adually, continually stirring,
i n order to prevent the mil k f r om c u r d l ing w i t h t h e
eggs. Orate sufBcient nutmeg on t h e n i i x t u re, and
l astly, let the whites float on top, and ornament wit h
colored sugars. Cool in atub of ice,and serve.
H a v e l o c k T o b a c c o s .
Finest Quality.