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Egg Nog, I

1.
Beat yolks until light in colour.
2.
Slowly add bourbon, cognac, while beating at slow speed.
3.
Chill 3 hrs.
4.
Add salt to whites, beat to peaks.
5.
Whip cream until stiff.
6.
Fold whipped cream into yolk mixture, then fold in the beaten egg whites.
7.
Chill one hour.
8.
Serve with nutmeg sprinkled on top.
9.
For thinner mixture add 1 or 2 cups of milk.
10.
Serve in a punch bowl or another big bowl.
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