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BALTIMORE
EGG
NOGG.
41
83.
Egg
Nogg.
(For
a
party
of
forty.)
1
dozen
eggs.
2
quarts
of
brandy.
1
pint
of
Santa
Cruz
rum.
2
gallons
of
milk,
li
lbs.
white
sugar.
Separate
the
whites
of
the
eggs
from
the
yolks,
bisat
them
separately
with
an
egg-beater
until
the
yolks
are
well
cut
up,
and
the
whites
assume
a
light
fleecy
appearance.
Mix
all
the
ingredients
(except
the
whites
of
the
eggs)
in
a
large
punch
bowl, then
let
the
whites
float
on
top,
and
ornament
with
colored
sugars.
Cool
in
a
tub
of
ice,
and
serve.
84.
Baltimore
Egg
Nogg.
(For
a
party
of
fifteen.)
Take
the
yellow
of
sixteen
eggs
and
twelve
table-spoon-
fuls
of
pulverized
loaf-sugar,
and
beat
them
to
the
consis-
tence
of
cream
;
to
this
add
two-thirds
of
a
nutmeg
grated,
and
beat
well
together;
then
mix
in
half
a
pint
of
good
brandy
or
Jamaica
rum,
and
two
wine-glasses
of
Madeira
wine.
Have
ready
the
whites
of
the
eggs,
beaten
to
a
stifl
froth,
and
beat
tliem
into
the
above-described
mixture.
When
this
is
all
done,
stir
in
six
pints
of
good
rich
milk.
There
is
no
heat
used.
Egg
Nogg
made
in tRis
manner
is
digestible,
and
will
not
cause
headache.
It
makes
an
excellent
drink
for
de-
bilitated
persons,
and
a
nourishing
diet
for
consumptives.