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Egg Nog, III

1.
Separate eggs and refrigerate the whites.
2.
Beat yolks until light in colour.
3.
Gradually beat in sugar, then slowly beat in 1 cup of rum.
4.
Let stand covered for at least 1 hr.
5.
Add rest of liquor, cream, and brandy, beating constantly.
6.
Refrigerate, covered, for 3 hours.
7.
Beat egg whites until stiff, fold in.
8.
Serve sprinkled with nutmeg.
9.
Serve in a punch bowl or another medium sized bowl.
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