EGG NOGG.

Beat separately the yolks and whites of six eggs. Stir the yolks into a
quart of rich milk, or thin cream, and add half a pound of sugar. Then
mix in half a pint of rum or brandy. Flavour it with a grated nutmeg.
Lastly, stir in gently the beaten white of an egg.

It should be mixed in a china bowl.