Miss Corson's practical American cookery and household management

Mix the following ingredients in a large, tumbler : one tablespoonful of powdered sugar and two of cold water, one wineglassful of the best brandy and half that quantity of Santa-Cruz rum ; after these are well mixed, put in enough shaved ice to half fill the tumbler, and then fill it with cold milk, and grate a little nutmeg on the surface. Hot milk-punch is made in the same way, omitting the ice, and using hot milk. WHITE TIGER'S-MILK. For one quart of this beverage, mix together half a gill each of peach-brandy and apple-jack, two drops each of oil of cloves, cinnamon, and orange, one quart of milk, and a palatable sweetening of powdered sugar ; grate a little nutmeg over the surface, beat the white of an egg to a stiff froth, whip it into the tiger's-milk, and serve it at once. HOT APFLE-TODDY. This favorite winter drink is made as follows : Take the pulp from a hot baked apple of medium size, using a teaspoon to free it from skin and core ; put it into a tumbler with an equal measure of apple-jack, a pleasant addition of sugar and grated nutmeg, and a litrie boiling water. A usual proportion for a single toddy is one finger of baked apple, two each of apple-jack and boiling water, a tablespoonful of sugar, and a grate of nutmeg on the top. EGG-NOG. Beat the yolk of an egg and a tablespoonful each of sugar and water until the sugar is dissolved ; then stir in one wineglass of brandy, half a wineglass of Santa-Cruz rum, and one-third of a tumblerful of milk ; last of all beat the white of the egg to a stiff froth, put it on the egg-nog, and serve it at once. In summer two tablespoonfuls of shaved ice may be added to the egg-nog. EGG AND SHERRY. Pour a teaspoonful of sherry into a wineglass, put the unbroken yolk of a fresh egg upon the wine, and swallow them together, without breaking the egg in the mouth. HALF-AND-HALF. Halfrand-half is a mixture of equal parts of freshly drawn ale and porter well mixed together, and drank at once. EGG-FLIP. Heat a quart of freshly drawn alej meantime beat the yolks of four eggs to a cream with four tablespoonfuls of brown sugar, and the whites to a stiff froth ; when the ale is scalding hot, pour it upon the yolks, stirring constantly ; then quickly whip in the whites until the flip is smooth, and serve it. If the ale is too hot, it will curdle or cook the eggs. PORTER SANGAREE. Dissolve a heaping teaspoonful of sugar in a tablespoonful of water in a tumbler, fill the tumbler with freshly opened porter, grate a little nutmeg on it, and drink it. PORT-WINE SANGAREE. Put a teaspoonful of sugar in a tumbler with a wineglass and a half of port-wine, fill the tumbler with shaved ice, and serve the sangaree ; grate a little nutmeg over the top. MULLED WINE. Put a pint of wine over the fire to heat with a pint of water ; meantime, beat three eggs with three tablespoonfuls of sugar ; when the wine is hot, iui not boiling, pour it into the eggs, beating the mixture constantly ; if the wine is too hot, it will curdle or cook the eggs; sweeten the mulled wine to taste, grate a little nutmeg on it, add a little allspice, and serve it hot. MINT JULEP.