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Egg Nogg.
Use la1-ge bar glass.
One fresh egg.
Three-quarters tablespoonful sugar.
One-third glassful of ice.
One pony glass Jamaica rum.
One wine-glass brandy.
Fi11 the g lass with rich milk and shake up the
ingredients until they are thoroughly mixed. Pour
the mixture into a goblet excluding the ice, and grate
a little nutmeg on top. This may be made by using
a wine-glass of either of the above liquors, instead of
both combined.
-
Every well-ordered bar should have a tin egg-nogg
"shaker," which is a great aid in mixing this bever–
age.
Baltimore Egg Nogg.
Use/arge barglass.
One yolk of an egg, three-quarter tablespoonful
of sugar; add a little nutmeg and ground cinnamon to
it, and beat it to a cream.
One-half pony brandy.
Three or four lumps of ice.
One-quarter pony J amaica rum.
One pony Madeira wine.
Fill glass with milk, shake thoroughly, strain,
grate a little nutmeg on top and serve.
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