Page:Jerry Thomas - The bar-tender's guide (1887).djvu/50

 * 6 pints rich milk.
 * 10 eggs.
 * 10 tea-spoonfuls powdered sugar.
 * ⅔ nutmeg, grated.

Beat the yolks of the eggs and the sugar together to a cream; add the nutmeg, well mixed in; then add the brandy (or rum) and the wine. Have the whites of the eggs ready beaten to a stiff froth, and beat them into the mixture; then stir in the milk gradually beating up the mixture all the while. Place the bowl in a vessel containing ice, as directed on page 15.

 

Take 1 tea-spoonful of fine white sugar.

3 dashes of lemon juice.

1 small lump of ice.

1 wine-glass of Santa Cruz rum.

Fill up the glass with Seltzer water from a syphon, or with Apollinaris water, stir thoroughly and serve.

 

Take 1 tea-spoonful of fine white sugar.

3 dashes of lemon juice.

1 small lump of ice.

1 wine-glass of Bourbon or rye whiskey.

Fill up the glass with Seltzer or Apollinaris water, stir thoroughly and serve. 