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HOT
EGG
NOGG.
80.
EGG
NOGG.
Egg
Nogg
is
a
beverage
of
American
origin,
but
it
has
a
popularity
that
is
cosmopolitan.
At
the
South
it
is
almost
indispensable
at
Christmas
time,
and
at
the
North
it
is
a
fovorite
at
all
seasons.
In
Scotland
they
call
Egg
Nogg,
"
auld
marCs
wilkP
81
.
Egg
Nogg.
(Use
large
bar
glass.)
1
table-spoonful
of
fine
sugar,
dissolved
with
1
do.
cold
waicr,
1
egg.
1
wine-glass
of
Cognac
brandy.
\
do.
Santa
Cruz
rum.
1
tumblerful
of
milk.
Fill
the
tumbler
\
full
with
shaved
ice,
shake
the
in-
gredients
until
they
are
thoroughly
mixed
together^
ana
grate
a
little
nutmeg
on
top.
Every
well
ordered bar
has
a
tin
'egg-nogg
"
shaker,"
which
is
a
great
aid
in
mixing
thi^
beverage.
82.
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,
ex
cept
that
you
must
use
boiling
water
instead
of
ice.