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PARTY BEVERAGES
171
EGG NOG
(FOR TWENTY)
Cognac
1 quart Rum
3 jiggers
Curacoa
2 jiggers Eggs
12
Sugar
1 pound Milk
3 quarts
Nutmeg
to taste
Separate eggs and beat each well. Stir sugar into beaten
yolks, add milk, liquors, stir well and place in punch bowl.
Add beaten whites over top and serve in glass punch cups
or small highball glasses. (Nutmeg should be provided on
the side and added only when wished. A fancy is colored
sugar dusted over top in the punch bowl.)
EGG NOG, No. 2
(FOR FIFTEEN)
Brandy
1 quart Rum
1 pint
Eggs
10 Milk
2 quarts
Sugar
% pound Nutmeg
to taste
Separate eggs and beat each well. Stir sugar into beaten
yolks, add milk, liquors, stir well and place in punch bowl.
Add beaten whites over top and serve in glass punch cups
or small highball glasses. (Nutmeg should be provided on
the side and added only when wished. A fancy is colored
sugar dusted over top in the punch bowl.)
ESPANOL PUNCH
(FOR EIGHT)
Sherry
1 quart Brandy
pint
Cider
1 quart Lemon
2 spoons
Sugar
1 teacupful
Stir all well in pimch bowl with large cuhes of ice, decorate
and serve in punch cups.
FIRST REGIMENT
(PUNCH FOR FIFTEEN)
Champagne 2 quarts Cognac
1 pint
Curacoa
2 jiggers Sugar
1 pound
Lemon
juice of 20 Seltzer
1 quart
Stir all, except champagne, in punch bowl with large
cubes of ice. Add champagne, decorate and serve in punch
glasses.