Good Day,
Season Greetings
I’m herewith sharing with you the Monthly Newsletter
of Recipe Marketing for December 2013 the 15th issue.
Some of the highlights in this issue are recipes of
the festive and holiday season of Christmas; recipes noted such as Fruit Cakes,
Plain Cake, Cookies, etc. for those of you that may love to bake within the Season.
As my thank you for your support herewith is a
Calendar for the year 2014.
Wishing you and your family a wonderful and bless Christmas
Season and a very Happy New Year.
Sincerely,
Shirley-Ann
PS
I was browsing through a very old cookbook just
yesterday and came across this information in reference to eggnog which I would
like to share with you.
Quote
Eggnog starts the year and finishes it. It is the beverage of friendship and good
wishes, of certain ceremony, too. When
eggnogs were invented, centuries ago, they were served at any time of the
year. Later, they became an important
holiday drink, particularly popular on Christmas, NewYear’s, Easter,
Independence Day, and – in early American years – election day.
Our recipes include eggnogs that may be mixed with
spirits and some that need no fortifying at all. Even a child can drink them! A word here about dairy eggnogs: They are quick and excellent.
Unquote
McCalls CookBook
the chapter on Beverages of the
1950s. The Eggnog recipes listed in the
cookbook were Coffee Eggnog, English Eggnog and Spicy Eggnog. The Coffee and Spicy Eggnog recipes are the
two included with no rum.
Here is the recipe for English Eggnog
English
Eggnog
Makes
about 3½ quarts
6
egg yolks
1
cup granulated sugar
1pt
cognac
1
cup light rum
2
quart light cream
6
egg whites
½ cup
confectioners’ sugar
1.
In large bowl, beat egg yolks until
thick. Gradually add granulated sugar,
beating until light.
2.
Slowly stir in cognac and rum. Add 1 ½ quarts cream and about half the egg
whites, beating until very well combined.
3.
Beat remaining egg whites until
foamy. Gradually add confectioners’
sugar, beating well after each addition.
Continue beating until soft peaks form when beater is slowly raised.
4.
Gently stir egg whites and remaining
cream into egg-yolk mixture.
5.
Refrigerate, covered, until ready to
serve.
