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Separate the whites of the eggs from the yolks, beat
them separately wi th an egg-beater 'until the yolks are well
cut up, and the whites assume a light,
fl~ecy
appearance.
Mix all the ingredients (except the whites of the eggs )
in a large punch ho\\ 1, then let the whites float on top,
and ornament with colored sugars. Cool in a tub of ice
and serve.
85.
Baltimore Egg Nogg
(For a party of fifteen}
I.
T ake the yellow o sixteen eggs and twelve tablespoon–
ful s of pulverized loaf-sugar, and beat them to the con–
sistence of cream ; to this add two-thirds of a nutmeg
grated, and beat weU together; then mix in half a pint
oJ
good brandy or Jamaica rum, and two wine-glasses of
Pop-Pi-Ya wine. Have ready the whites of the eggs,
beaten to a stiff froth, and beat them into the above–
described mixture. When this is all done, stir in six pints
of good rich milk. There is no heat used.
Egg N ogg made in this manner is digestible and will
not cause headache. It makes an excellent drink for
debilitated persons, and a nourishing diet for consumptives.
86. General Harrison's Egg Nogg
( llJse large bar glass)
1 egg.
1
~
teaspoonful of sugar.
2 or 3 small lumps of ice.
Fill the tumbler with cider, and shake well.
This is a splendid drink, and is very popular on the
Mississippi River.
It
was General Harrison's favorite
beverage.
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