Beat the yolks of six eggs light, and then with them half a cupful of granulated sugar; pour upon and mix with them a quart of milk; mix well and add half a pint of fine old brandy. Finally, whip in the whites of three eggs. The rest of the whites must be beaten to a meringue with a tablespoonful of powdered sugar, and a large spoonful laid upon the surface of each tumbler of egg-nogg as it is poured out.

Put a teaspoonful of sugar in the bottom of a half-pint tumbler and pour upon it milk enough to fill the glass to within an inch of the top. Stir to dissolve the sugar, flavor with a teaspoonful of maraschino or other liquor; put a tablespoonful of whipped cream upon the surface of the milk; cover the tumbler with a piece of clean white paper, put your hand firmly upon it to prevent the escape of a drop of milk, and shake hard up and down for a full minute. Grate a little nutmeg on top and drink, or serve. It is nourishing and palatable for an invalid.

A useful utensil for shaking the milk may be purchased at house-furnishing stores.