514 APPENDIX. 
COMPOUNDING FANCY DRINKS. 
EGG NOGG. 
Take six eggs, a quart of milk, half a pint of brandy (or a 
gill each of brandy and rum), or use 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. 
SHERRY-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; them 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 CIDER. 
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. 
ARRACK PUNCH. 
Mix four tumblers of Jamaica rum (Antigua is best), three 
quarters of a tumbler of arrack, half a tumbler of lemon-juice, 
and the rind of a lemon and a half; add sugar and water equal 
