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Noggs
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this two-gallon mixture, popular in the Scandinavias and
Germany:
Separate from two dozen eggs the yolks only and beat
thoroughly in a separate container until they "run" off the
spoon. Now stir into the yolks about two and a quarter
pounds of powdered sugar. Into your punch bowl pour a
pint of brandy before putting the yolk mixture in bowl and
thus prevent the yolksfrom adhering to the sides of the bowl
and making an untasty appearance. Stir brandy and yolk
mixture and then while stirring, add three more pints of
brandy,one pint of rum,either Bacardi or St. Croix, and six
quart bottles of fresh milk containing its cream. Don't
forget that you MUST KEEP ON STIRRING aU the
while until the milk has been thoroughly mixed and all
danger of curdling is over.
When you feel safe about the milk,cease stirring and over
the top of the mixture sprinkle powdered nutmeg and cinna
mon, mixed. Now,for decorative purposes,(not essential to
the drink), you might beat up the whites of the eggs and,by
using a teaspoon, dot the top of the liquid with "floats" of
the egg whites; or you might add a teaspoonful of egg white
to each cup or glass in which it is served. Sweet cookies
might be served for the guests to nibble while partaking of
this delicious holiday bowl.
HOW TO MAKE A BALTIMORE EGG NOGG
Because I'm a Baltimorean born, I rather like this the
best of all the egg noggs, but that's probably ascribable to a
natural prejudice in favor of one's birthplace. At any rate,
you may like it, too,and here's how to make it:
Beat the yellow of one egg to a cream with a tablespoon
of powdered sugar and a pinch of grated nutmeg. When
they are thoroughly mixed, pour in one and a quarter ounces
of cognac brandy,one of St. Croix Rum (other rums may be
used, of course, but St. Croix is preferable), two ounces of
Madeira Wine, stirring all the while. Now add a few lumps