Egg-Nogg

12 eggs. 1 quart of milk. 24 (level) tablespoonfuls of powdered sugar. 6 wine-glasses of Jamaica Rum 6 wine-glasses of brandy.

Beat the whites and yolks of the eggs separately. When the yolks are light add the sugar by spoonfuls, continuing to beat until the mixture is very light. Then add the liquor, the brandy first, the first two glasses, drop by drop, and the rest gently; then add the milk and turn into a punch-bowl; stir in part of the stiff-beaten whites of the eggs and let the rest look like a white foam on the top of the liquid. This is improved by standing a few hours in a cool place.

Egg-Nogg, Baltimore Style (Adolphe Meyer)

Beat the yolks of three eggs and one fourth a nutmeg grated, with two ounces of powdered sugar, to the consistency of cream; add, pouring in quietly the while, half a gill of brandy or rum and one glass of Marsala or brown sherry; add the whites of the eggs beaten to a stiff broth, and, when well incorporated, a gill of cream and a pint of milk.