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Chapter VII
Hozv to Make Noggs
No hostess should be without some knowledge of the
gentle art of mixing the various dehcious noggs which make
hospitahty so meUow and friendly. Here are some favorites
of yesteryears.
BRANDY EGG NOGG
Into shaker without ice break one well beaten egg. Add
an ounce of Brandy, a tablespoon of "gum" and a dash of
Angostura Bitters. Shake well together and pom- into an
earthenware mug of the lo to 12 ounce type. Fill almost to
brim with hot milk and dust nutmeg on surface. Some folks
add a top coating of cold whipped cream. Others like a
stiflfer amount of Brandy.
ST.CROIX EGG NOGG
Into a tumbler half full of cracked ice put one previously
beaten egg, one tablespoon of "gum," two ounces of St.
Croix Rum, one ounce of Brandy, and stir briskly. Fill
glass with mUk,stiU stirring, put grated nutmeg on top and
imbibe from glass or with straws. Glass sippers may clog
because of the egg.
MADEIRA-BRANDY NOGG
For a smaU party, here's a quantity recipe which wiU help
a hostess: Beat yolks of six eggs and five tablespoons of
powdered sugar into a creamy mixture. Add a quarter level
teaspoon of grated nutmeg and stir as you pour into your
mixing bowl one half pint of Brandy and three ounces of
Madeira Wine. Now add the stiffly beaten whites ofthe eggs,
stirring into mixture vigorously and adding, while stirring,
one quart of sweet milk. Served with a dash of cinnamon
powder on top of each drink,it is delicious.
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