1 doz. eggs
1 lb. confectioners sugar
2 qt. whipping cream
6 to 8 c. brandy, rum, bourbon
Beat separately until light in color 12 egg yolks. Beat
in gradually 1 pound of confectioners sugar. Add very slowly,
beat constantly 2 cups of your choice of the listed liquors.
Note: These liquors may each form the basic ingredient
of the nog or may be combined to your own taste.
Let mixture stand covered for 1 hour to get rid of the
eggy taste. The add, beating constantly 2 to 4 cups of liquor
chosen and 2 quarts of whipping cream. Refrigerate covered for
3 hours. Beat until stiff, but not dry, 6 to 8 egg whites and
fold them lightly into the other ingredients. Serve sprinkled
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