Egg-Nogg
Beat, till very light and thick, the yolks only of six eggs. Stir the eggs, gradually, into a quart of rich unskimmed milk, and add half a pound of powdered loaf sugar, a half pint of brandy, and a grated nutmeg. Next beat three whites of the eggs by themselves, and stir them quickly into the mixture. Divide it into two pitchers, and pour it back and forward from one pitcher to the other till it has a fine froth. Then serve it in a large china bowl, with a silver ladle in it, and distribute it in glasses with handles.
To Beat Eggs.—For beating eggs have a broad shallow earthen pan. If beaten in tin, the coldness of the metal retards their lightness; for the same reason, hickory rods are better than tin wire. Beat with a short quick stroke, holding the egg rods in your right hand close to your side, and do not exert your elbow, or use your arm violently with a hard sweeping stroke; of this there is no necessity. If beaten in a proper manner, (moving your hand only at the wrist) the eggs will be light long before you are fatigued. But you must continue beating till after the froth has subsided, and the pan of eggs presents a smooth thick surface, like a nice boiled custard. White of egg is done if it stands stiff alone, and will not fall from the beater when held upon it.
Butter and sugar should always be stirred with a strong hickory spaddle, which resembles a short mush stick, rather broad and flattened at one end.