Warm Egg Nog

One quart of rich sweet milk, half a pint of brandy or whiskey, six ounces of white granulated sugar, one teaspoonful of grated nutmeg, three fresh eggs, beaten separately. Put the milk, brandy, sugar and nutmeg into a saucepan and set it on the side of the range, where it will get warm but not hot. Beat the whites to a stiff foam then beat the yolks and stir them into the whites, then stir them into the warm milk and set it over a quick fire, stir it fast and as soon as it begins to rise (it must not boil) take it off the fire and pour it into a bowl or pitcher and serve it in glasses. It is a very refreshing drink on a cold day.

Cold Egg Nog

Four fresh eggs, beaten separately, six ounces of white granulated sugar, one teaspoonful of grated nutmeg, half a pint of brandy or whisky, one quart of rich sweet milk. Beat the whites with two tea-spoonfuls of the sugar to a stiff foam. Beat the yolks and sugar together to a light cream, then put in the nutmeg and the brandy, then add half of the milk and stir in the whites, then add the other half of the milk.