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Show ! Mary's Kitciien j Prohibition has not takfen aiTthe zest put of the egg-no?. While some may demand the pre-' pre-' o I stead elements that ;ir- lacking today, to-day, many of us will find the follow-lng; follow-lng; recipe for a 1922 ogjr-nog yields a I dellclOUs and refreshing :id well us nourishing drink, i Beat egg w ell w ith sugrar Add lemon lem-on juice and continue beatm,- a.li milk and pour from one gloas to an-, an-, Other several limes to mix. (Jrat-s nutmeg over the top and serve at once. A r-w grains of salt should be added with the sugar and two .r three drops of vanilla car. ho added with the lemon juice. Egg nog can ie made by beating the I White and the yolk of tne egg fiepa-t fiepa-t The yolk la beaten ith sugar land milk and the white beaten till stiff land dry and folded Into the first mlx-ture. mlx-ture. Always acid a t w grains of Bait to any drink made of inllk. (Copyright, 1922. NEA Service) oo- |