514 APPENDIX. 



COMPOUNDING FANCY BRINKS. 

 EGG NOGG. 



Take six eggs, a quart of milk, half a pint of brandy (or a 

 gill each of brandy and rum), or usej any other liquor, and six 

 table-spoonfuls of sugar. Beat the yolks of the eggs and the 

 sugar well together, and the whites very hard. Mix in the 

 brandy with the yolks, then boil the. milk, and add it to the 

 mixture. When well stirred up, crown the whole with the 

 whites of the eggs. 



SHEKBY-COBBLER. 



Put in a tumbler a table-spoonful and a half of powdered 

 sugar and a slice or two of lemon ; then fill it half full of 

 crushed ice ; then* pour on it a wine-glassful or more of sher- 

 ry. Pour the whole from tumbler to tumbler till well mixed, 

 and drink through a straw, if you have it. 



MULLED CIDEE. 



Take a pint of sweet cider ; reserve a tea-cupful of it, and 

 add to the remainder an equal quantity of water. Set it to 

 boil, with a tea-spoonful of whole allspice added to it ; then 

 beat three eggs very -light, and stir gradually the reserved 

 cup of cider into them ; then stir this mixture gradually into 

 the boiling cider and water, and continue stirring till the 

 whole is smooth; sweeten to taste; grate a little nutmeg 

 over it, and serve hot in tumblers. 



MULLED WINE 



is made in the same way as mulled cider. 







AEEACK PUNCH. 



Mix four tumblers of Jamaica rum (Antigua is best), three 

 quarters of a tumbler of arrack, half a tumbler of lemon-juic^, 

 and the rind of a lemon and a half; add sugar and water equal 



