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the flowing bowl
author to be " an excellent drink for debilitated
people, and a nourishing diet for consumptives."
And he would be a Good Samaritan, who would
wait outside the big gates of Holloway Castle,
on a Monday morning, in order to administer
the nogg, in full doses, to the starved captives
on their release. It would also, I should imagine,
make an excellent hospital drink, for a score or
so of patients.
Beat the yolks of sixteen eggs and twelve table-
spoonfuls of pulverized loaf-sugar to the consistency
of cream ; stir into this two-thirds of a grated nut
meg, and then pour ill half a pint of good old brandy,
or Jamaica rum—or both ii.q.—and three wine
glasses of Madeira. Have ready the whites of the
sixteen eggs, whipped to a stiff froth, and beat them
well into the above mixture, and then stir in six
pints of new milk, as fresh as possible from the cow.
One of the best restoratives is that which is
frequently given by the trainer of an athlete, or
boxer, should his charge feel the effects of over
work. It consists of the heart of a good loin
chop, free from fat, and neither underdone nor
overdone, on a very hot plate, with a glass of
port wine poured over the meat. Another
familiar strengthener is prepared in the following
way :—
Put a tablespoonful of old brandy into half a
pint of good beef-tea. And by beef-tea I mean the •
juices of the meat extracted at home, and not by the
employees of advertising firms. "Breakfast deli
cacies" and tinned preparations are only for the
unwary. This may be taken-either hot or cold.