Drinks
Egg-Nog
Break into a bowl one egg, add to it a saltspoon of salt and two teaspoons of sugar; beat it until it is light but not foamy; then add one cup of slightly warm milk—that is, milk from which the chill has been taken (for it is not well to use that which is ice-cold)—and one or two tablespoons of French brandy; mix and strain it into a tall slender glass, and serve at once. Egg-nog should not be allowed to stand after it is made, for both the egg and the milk lose some of their freshness by exposure to the air.