The Blue Grass Cook Book

page 286

of cold water and let it stand 5 minutes, and then pour off the grounds.

For after-dinner coffee use 2 1/2 spoons of coffee to 1 pint of water.

      EGG-NOG
E. D. P.

  1 quart of cream,

  Yolks of 4 eggs,

  5 tablespoons of sugar,

  5 wineglasses of liquor (say 3 of good whisky and 2 of Jamaica rum),

  Nutmeg to taste.

Beat the cream to a stiff froth. The yolks are beaten very light and the sugar
is added. Let this stand till the liquor cooks the eggs, then stir in the cream.

      VERY FINE EGG-NOG
R. V. J.

  1 gallon of cream,

  24 eggs, using only the yolks,

  26 tablespoons of sugar,

  1/2 grated nutmeg,

  8 wineglasses of rum,

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