|
Classic
Cook Books
< last page
page 144
palatable without water. Add hot water enough to reduce it to a syrup thin
enough to pass through a sieve, strain, and add equal quantities of brandy and
rum. "The great secret of making punch," says a friend, "is this: have a great
deal of lemon, more than enough of sugar, a fair proportion of spirits, and very
little water."
EGG-NOGG.
Beat the whites of six eggs separately; add a tea-cupful of sugar to the yolks,
beat them well, then pour very slowly on a half pint of brandy; stir it all the
time hard, or the brandy will harden the eggs; put a quart of milk on the fire
in a saucepan, let it become quite hot, but do not let it boil; pour it over the
mixture, beat it all well together; then add the whites--be sure to have them
very stiff, or your nogg will not be good--beat it all again, then grate a
nutmeg over the top.
If you like it cold, add cold milk, instead of warming it.
APPLE TODDY.
Roast or bake three fine pippins; let them be thoroughly done; put them in a
bowl, beat them well with sugar, to your taste; pour over them a half pint of
brandy, beat well; then add a pint of water, beat again, so as to have it well
compounded; add a few cloves, and half a nutmeg.
THE END.
< last page
Classic
Cook Books
|
