Eggnog
To each egg one tablespoonful of sugar, one wine-glassful of milk, one wine glassful of liquor. The sugar and yolks to be well beaten together and the whites (well beaten) added by degrees. To twelve eggs put eight glassfuls of brandy and four of wine. Put the liquor in the yolks and sugar, stirring slowly all the time; then add the white and lastly the milk.--Mrs. F. Eggnog Three dozen eggs three pounds of sugar half a gallon of brandy half a pint of french brandy half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thoroughly into the yolks add the brandy slowly so as to cook the eggs, then add the milk and lastly the whites, with grated nutmeg reserving enough for top dressing.--Mrs. P. W.
Eggnog.
Take any number of eggs you wish beat the whites and yolks separately and as light as possible. Stir into the yolks while beating a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine glassful of wine flavored with a little vanilla to each egg. On that pour a wine glassful of rich milk or cream to each egg. Beat the whites as if for cake then beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes and grate nutmeg on the top.--Mrs. R. C.