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If you're in a hurry to serve qcg, use
one quart coir.rr.2rdd cgnog. Heat to
sisunsr, stixxb cocsUatly. Add' rum (or
"not, as desired) and top wiA meringue as
prepared below. To serve coid,po.T direct
ly from ccr.tiL-,:r, tapping wi:h meringue.
A recipe for cog that takes a little
lcng:r is:
3 Kns, spcrstad
4e. light cream
c. sugar
1 c. light rum
2 tsp. vanilla extract
Nutmat '
la a large electric mixer bowl, beat
yolks at high speed until thick and lemon
colored. In a large saucepan, heat cream
with ens half cup sugar, stirring until sugar
dissolves and mixture simmers. Gradually
pour mixture over yolks, beating constant
ly. Stir in rum and vanilla.
In a small electric mixer bowl, best egg
white until frothy. Add remaining sigar,
beating constantly until a tiiick meringue is
formed". Scive hot topped with meringue
and nutmeg. Makes tbout five-and-a-half
cups.
Hot Buttered rum is easy to prepare for
unexpected guests.
6 oz. Jamaica Hum
4 lumps of sugar
4 small slices butter
18 cloves
This serves four. Boil enough water for
four cups. Combine one and a half ounces
of rum in each cup of water. Add one lump
of sugar, one slice of butter and four cloves
to each cup. Stir and serve.
uj k.
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