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"The
StilLRoom
To
make
Cramhamhul'u
—
Boil
half
a
pound
of
sugar
in
a
quart
of
ale.
Beat
six
eggs
with
half a
pint
of
cold
ale.
Add
the
boiling
ale,
and
serve.
To
make
an
Egg-and-Brandy
Mixture,
—
Beat
up
the
yolks
of
two
eggs.
Thoroughly
mix
with
a
tea-cupful
each
of
brandy
and
cinnamon
water.
To
make
Egg
Flip,
(From
"Oxford
Night-Caps.")
—
Egg
posset,
alias
egg
flip,
otherwise,
in
college
language,
rum
booze.
Beat
up
well
the
yolks
of
eight
eggs
with
refined
sugar
pulverized,
and
a
nutmeg
grated
;
then
extract
the
juice
from
the
rind
of
a
lemon
by
rubbing
loaf
sugar
upon
it,
and
put
the
sugar,
with
a
piece
of
cinnamon
and
a
quart
of
strong
home-brewed
beer,
into
a
saucepan,
place
it
on
the
fire,
and
when
it
boils
take
it
off,
then
add
a
single
glass
of
gin,
or
this
may
be
left
out,
put
the
liquor
into
a
spouted
jug,
and
pour
it
gradually
among
the
yolks
of
eggs,
etc.
All
must
be
kept
well
stirred
with
a
spoon
while
the
liquor
is
being
poured
in.
If
it
be
not
sweet
enough,
add
loaf
sugar.
To
make
Egg
Nog,
—
Well
beat
the
yolks
of
six
eggs,
and
mix
them
with
half
a
pound
of
castor
sugar,
stirring
till
the
sugar
is
dissolved.
Add
this
to
a
mixture
of
a pint
of
brandy,
a
pint
of
rum,
and
three
pints
of
milk,
stirring
the
while.
Pour
over
the
whole
the
well-beaten
whites
of
six
eggs,
and
lastly
grate
a
little
nutmeg
over
all.
Having
been
cooled
over
ice,
this
should
be
served
in
small
tumblers.
If
hot
egg
nog
is
desired,
use
hot
milk,
120