"Nog" Quotes from Famous Books
 ... a fury and the colonel, according to his strength, worked with him. They talked little, and chiefly about the weather prospects and the ways of the earth. Sometimes Anne would appear, and gently draw the colonel in, to advise her about something, and being in, he was persuaded to an egg-nog or a nap. But he also was absorbed, she saw, though he went at a slower pace than Jeff. He who had been old seemed to be in physical revolt; he was not sitting down to wait for death. He was going to dig the ground, even if he dug his grave, and not look up ...
— The Prisoner • Alice Brown
... anything so good to eat since. You found the eggs. You hid them. They were your contribution to the table. Since then you have seen eggs scrambled, eggs poached, eggs in omelet, eggs boiled, eggs done on one side and eggs in a nog, but you shall never find anything like the flavor of that Easter ...
— Around The Tea-Table • T. De Witt Talmage
... other, hastening out of the room; he makes ter nog as for ter horse. vilt show ter sheriff mit my own hants! Ter duyvel! I pelieve he sweetens ...
— The Pioneers • James Fenimore Cooper
... Elizabeth left, as I walked past her open door, with Lena, and carrying an egg-nog to Peggy, I could not avoid hearing down the whole length of the hall a conversation carried on in clear, absorbed tones, ...
— The Whole Family - A Novel by Twelve Authors • William Dean Howells, Mary E. Wilkins Freeman, Mary Heaton Vorse, Mary Stewart Cutting, Elizabeth Jo
... club, carried away by some glasses of egg-nog, the public interest and the plaudits, he declared formally that he was tired of shooting at hats and was going shortly in pursuit of the great ...
— Tartarin de Tarascon • Alphonse Daudet
... class; sometimes it requires the addition of a little pepsin in order to facilitate digestion; sometimes the addition of a pinch of salt makes milk not only more agreeable to the patient, but aids digestion. Eggs, either lightly boiled or in egg-nog, are easily digested and very nourishing. Meat and milk soups, farina and oatmeal gruel, port wine jelly, albumen and milk (which is the white of egg and milk shaken together), and in some cases a bit of carefully broiled steak or chop, with dry toast, are suitable foods for this ...
— Public School Domestic Science • Mrs. J. Hoodless
... safe from capture. Leonardo upbraided me bitterly for having undone all the gain they had made in the long months of rigid dieting, for now the vomiting had returned, because they had eaten sugar on their oatmeal at breakfast! I made Leonardo drink an egg-nog, took him into the consultation-room and held my hand on his knee to keep him in his chair, while explaining to him as best I could the physiologic action of the hydrochloric acid on the digestive juice, which he feared as a sour stomach, the ...
— Outwitting Our Nerves - A Primer of Psychotherapy • Josephine A. Jackson and Helen M. Salisbury
... twalevenne, Op en anker win, vif, zesse En en wanne vol rozimen. De zult by Venterboer verschinen Met de husgezeten En nums vergeten, Vrog kommen en late bliven Anders kun wy t nie 't op krigen Lustig ezongen, vrolik esprongen, Springen met de beide beene, En wat ik nog hebbe vergeten Zult ow de Brogom ende Brud verbeten. Hej my elk nuw wal verstaan Dan laot de fles ...
— Dutch Life in Town and Country • P. M. Hough
... leave the "egg flip" of the country dance, and take a bowl of egg-nog at the banquet. It was a modern banquet for men only. Music flowed; wine sparkled; the night was far spent—it was in the wee sma' hours. The banquet was given by Col. Punk who was the promoter of a town boom, and who had persuaded the banqueters that "there were millions in it." ...
— Gov. Bob. Taylor's Tales • Robert L. Taylor
... eggs are both high in nutrients and easily digested, they serve as a most important article of diet for the sick. The variety of ways in which eggs can be cooked and served also adds to their value as a sick-room food. Eggs combined with milk (egg-nog, custards), with cereals (rice pudding, gruels), and with toast make suitable foods for the sick and convalescent. The principles used in the preparation of custards (see Lesson LI) should be applied in combining eggs ...
— School and Home Cooking • Carlotta C. Greer |
