Separate the whites and yolks of the eggs. To each yolk add one
tablespoon of sugar and beat until very light. Beat whites to a stiff
froth. One egg is required for each glass of egg-nog. Add two
tablespoons of brandy or rum, then one-half cup of milk or cream to each
glass, lastly the whites of the eggs. Pour in glass, put a spoon of
whipped cream over and grated nutmeg on top.