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Egg-Nogg

Have a punch bowl sufficiently large to hold at least three quarts. Crack eight very fresh eggs and separate yolks from whites. Whisk sharply and beat up yolks in a bowl with eight tablespoons fine powdered sugar, then pour in a pint old brandy, three dashes Jamaica rum and two quarts fresh milk, continually whisking while pouring in milk. When all ingredients are added sharply whisk for two or three minutes. Beat up whites in bowl to a very stiff froth, pour over egg-nog, place bowl in a cool place and serve when desired in fine tumblers.