Eggnog

12 eggs, separated
1 1/2 pint of cream or half and half
4 cups of sugar
1 1/2 cups of whiskey
1 teaspoon of nutmeg
1 teaspoon of salt
6 quarts of milk

Beat the egg yolks until lemon colored. Beat in the sugar and salt. Slowly add whiskey, cream, nutmeg and milk. Fold in well beaten egg whites. Makes 2 gallons 

Eggnog

6 beaten eggs
2 cups of milk
1/3 cup of sugar
2 to 4 tablespoons of light rum
2 to 4 tablespoons of bourbon
1 teaspoon of vanilla
1 cup of whipping cream
2 tablespoons of sugar
Ground nutmeg

In a large heavy saucepan mix the eggs, milk, and 1/3 cup of sugar. Cook and stir over medium heat until the mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 o 2 minutes. Stir in the rum, bourbon, and vanilla. Chill 4 to 24 hours. At serving time, in a bowl whip cream and 2 tablespoons of sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes ten 4 ounce servings.

Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/2 cup of chocolate flavored syrup into egg mixture before chilling.

Nonalcoholic Eggnog: Prepare as above, except omit rum and bourbon. Increase milk to 2 1/4 to 2 1/2 cups