When taken To be well shaken.

Colman, the Younger.

Eggnogg

Beat until very light the yolk of one egg with one teaspoonful of sugar, then add the stiffly beaten white of the egg. Put in glass and fill up with rich milk or cream. Serve with a little grated nutmeg.

Coffee Eggnogg

Beat one egg with one teaspoonful of sugar, a pinch of salt, and two thirds cup of clear coffee. Shake well before serving.

Instantaneous Eggnogg

Beat two eggs until very light, then add two and one half tablespoonfuls of sugar, a pinch of salt, one and one half teaspoonfuls instantaneous coffee, and three cups of milk. Strain and chill. This will serve four people.

Cocoa Eggnogg

Beat the white of an egg until very stiff, and add, while beating constantly, one teaspoonful of sugar, one teaspoonful of cocoa, and a pinch of salt. Divide the mixture, and to one half add three fourths of a cup of cold milk, beating all the time. Serve in a tall glass with the remaining egg mixture on top.

Moxie Eggnogg

Beat one egg until very light, and add one half cup of ice cold moxie gradually, while beating constantly.

Cider Eggnogg

Put four lumps of ice in a tall glass, one tea-spoonful of sugar, and one unbeaten fresh egg. Fill up the glass with sweet cider. Shake well, strain, and serve with a little nutmeg on top.

Egg Flip

Beat the white of one egg stiffly and sprinkle a few grains of white pepper on it. Pour one tea-cupful of boiling milk over the egg white, while stirring vigorously. Sweeten to taste and serve. The pepper prevents flatulency.

Egg Sour

Put in a small glass two or three pieces of ice, one tablespoonful of powdered sugar, one egg, and the juice of one lemon. Shake well and serve with a little nutmeg on top.

Glasgow Eggnogg

Beat one egg until very light and put in a tall glass with two teaspoonfuls of powdered sugar and the juice of one lemon. Fill up the glass with very cold ginger ale. Mix well before serving.

Brunswick Eggnogg

One fresh egg, half a tablespoonful of sugar, and half a glass of finely chopped ice. Shake well and strain. Serve in tall glass with a little nutmeg on top.

Egg Lemonade No. 1

Beat the white of one egg very stiff with one tablespoonful of sugar. Add the juice of one lemon and one glass of ice water. Mix well.

Egg Lemonade No. 2

Beat the whites and yolks of two eggs separately. Mix the juice of two lemons, four tablespoonfuls of sugar, and four cups of ice-cold water. Add the eggs and shake well. Serve while foaming.

Egg Lemonade No. 3

Mix the juice of one lemon with sufficient sugar to sweeten and drop in one whole egg. Add a little chopped ice, and fill up the glass with Apol-linaris or Vichy. Shake briskly until the ingredients are well blended.

Yuletide Eggnogg

Place in a bowl the yolks of one dozen fresh eggs, and the stiffly beaten whites of two of the eggs; beat very light, then add a cup and a half of granulated sugar and half a grated nutmeg. Beat, and add slowly a pint of rich milk, four more egg whites beaten stiff, one tablespoonful of vanilla, and a pint of cream. Stir constantly and add a pint more milk. Beat the remaining egg whites and add three teaspoonfuls of powdered sugar, a teaspoonful of fruit syrup, and a little nutmeg; then drop by spoonfuls on the eggnogg. Set the bowl in another filled with cracked ice to chill thoroughly. This will serve ten people.

Garden Shake

Whip the white of one egg to a froth with eight tablespoonfuls of cream and add three tablespoon-fuls of violet or rose syrup. Fill up the glass with milk.

The Lenox

Add one egg to the juice of one lemon and one tablespoonful of powdered sugar. Shake with cracked ice, strain into a tall glass and fill up with ginger ale.

Whipped Cream Shake

Have two glasses: into one put two table-spoonfuls of any flavored syrup and half fill with soda water. Into the other glass put six table-spoonfuls of whipped cream. Blend well by pouring from glass to glass.

Oriental Egg

Mix four tablespoonfuls of orgeat syrup and four tablespoonfuls of sweet cream, add one egg and cracked ice. Shake well and strain into glass adding cold milk to fill glass. Serve with straws.

The San Remo

Whip the white of one egg with two tablespoonfuls of plain syrup, flavored with a few drops of vanilla extract. Add one half glassful of shaved ice and shake thoroughly. Pour into a tall glass and fill up with cold milk. A grating of nutmeg may be added.

The Blackstone

Shake briskly one egg with two tablespoonfuls of cold water, and pour into a glass one half full of cracked ice, and add slowly while stirring Vichy to fill glass.

Hot Cream Shake

Mix the white of one egg with two tablespoonfuls of sweet cream and two tablespoonfuls of vanilla syrup. Shake well and pour into a glass, fill up with hot water, and put a spoonful of whipped cream on top.

Hot Egg Shake

Add the juice of one half lemon and two tea-spoonfuls of sugar to one egg. Shake well and fill up glass with hot water.

Bouillon And Egg No. 1

Beat up one fresh egg with two tablespoonfuls of cream. Add two tablespoonfuls of liquid beef extract and fill up the cup with hot water. Season with celery salt and salt.

Bouillon And Egg No. 2

Beat one egg until light, add two tablespoonfuls of beef extract and a small piece of butter. Fill up with hot water and stir until butter is melted. Season with salt.

Hot Vanilla Egg

Beat the white of one egg and add two table-spoonfuls each of vanilla syrup and sweet cream. Fill up the glass with hot water. Put a spoonful of whipped cream on top and a little nutmeg.