Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1890-12-21
VIRGINIA EGGN0G.
WOULD cHRIsrmks-Tl0e BE CON-
PLETE WITHOUT IT.
some Remarks as to It's Origin md Ma
tore. and Good Recipes for.
Iis Manufacture.


You may break. you may shatter the bowl
If you will,
But the scent of the nog Will linger there
still.
What 1ould Virginia Christmas be
without egenog?
Pause for moment, kind reader, and
try and remember if you ever really con-
sidered this query in all its comprehen-
siye stupendousness.
Hamlet has been put on the boards
with the Danish prince omitted double
dummy" has been tolerated by votaries
Of whist as a dcrnier resort, and even
"solitaire is recognized as a game.
But Christmas without nog (Pinaforical-
ly speaking), Ono, never"
WHAT IS IT?
Now, what lsseggnogY
Worcester says. "a drink made OF
spirit, milk, sugar, and eggs beaten up
together.
Exactly so but he might as well de-
scribe fascinating woman az Z" a com
bination Of dry goods, skin. flesh, and
bone when telling of her winning ways
And the comparison is not smiss, for
eggnog, like the truly pretty girl, is
distinctively southern. II is probably IN
consequence Of its being a local con
coction that two OF the best encyclopedias
extant make no mention OF 1t.
The custom OF having a special bever-
age for the holiday-time was originated
by the Anglo-Saxons, and, by the way,
these old fellows we're right fond OF good
things. The eggnog IS undoubtedly
the successor Of the "wassail, as Brande
tells that "the wassail-bowl was carried
round on New-Year's eve.
WHY NAMED.
Whence the delicious beverage de-
rived its name is not clear. Some In
sist it is so called because in connecting
properly it is necessary to "knock the
eggs with a spoon in beating up, and
that Oh the thoroughness Of this depends
the quality OF the "good cheer
The probability is that the name Is
from the old English "nOg." which, ac-
cording to Swift, means "ale."
This matter is one of small moment,
for never was the old saw whats in n
name ?" more appropriate than in this
instance.
BEWARE.
There are doubtless some who would
discountenance the use OF the time hon
ored drink. But why should they? No
where In the world are there more
moderate and temperate drinkers
than in Virginia. And undoubtedly
there will be more headaches and cross
dyspephcs next Friday due to turkey
and plum-pudding than to the nog.
But beware of an overdose. For il
you should exceed reasonable bounds
then "woe be unto you" for you will
find that eggnog can make you sicker
and give you a larger head than was even
dreamed of.
1t goes without saying that the Christ
mas bowl will flow as usual, and as the
DISPATCH believes what is worth doing
is worth dong well, it sent out one of its
young men yesterday to procure tho best
recipes in existence. and here is the To-
suit of his labors:
IA wEsTMORELAND.
One Of the epicurean denizens OF this
club gave the following formula : "Tc
make egRnog in the genuine old Vir
GINA style you must take dry cut-loai
sugar well ground and mix with the
yolks Of the eggs for at least half m
hour F.; then stir in your pure cream and
best brandy, with just enough rum &c
give a good flavor. 1t is better not tc
use the white OF the eggs When
finished the mixture will be quite thick
and will keep for weeks. A little nut
meg should be sprlnkled on the top o.
each glassful."
The owner of this recipe had il handed
down tobim as one Of the family secrets
IL is said that many Years ago he spent
Christmas in the West Indies and in
itiated the natives into the delights o
nog. 1t nearly set them wild with &c
stacy, and added much to their already
high opinion of the great American re
public.
NoG DE sNELLNGs.
Mr.. William Snellings, who is al
acknowledged cOHHOissicUr on such
matters, suggested the following: "Iu
making eggnog everything dependi
upon having the proper quantity OF eacl
ingredient. The right proportions are a
tablespoonful of sugar and drink o.
brandy to each egg.
"Break your eggs, putting the whitei
and yolks in separate dishes. Beat tho
yolks and the sugar together for gooC
while. and then slowly stir in the brandy
and add just enough rum to give nice
flavor. When this is done pour in tho
cream until the mixture is OF the proper
sweetness. Beat up the whites and pu
on top. Eggnog made this way cost
about twenty-five cents per glass-mor'
than the ordinary customer IS willing &c
pay 50, in order 10 sell over the bar,
have TO make it of whiskey and milk.
COMMERCIAL STYLE.
The chef of tho Commercial Club de
scribed the process simpl Y:
owe take pure cream, beat the yolkI
of the eggs up by themselves next W.
stir the sugar into the beaten eggs anC
then we put in the whiskey or brandy
as the case may be. The beaten whites