Three dozen eggs, three pounds of sugar, half a gallon of brandy, half a pint of French brandy, half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thoroughly into the yolks, add the brandy slowly so as to cook the eggs, then add the milk, and lastly the whites, with grated nutmeg, reserving enough for top-dressing. --_Mrs. P. W._ _Eggnog._ Take any number of eggs you wish, beat the whites and yolks separately and as light as possible. Stir into the yolks, while beating, a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg. On that pour a wine-glassful of rich milk or cream to each egg. Beat the whites as if for cake, then beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.--_Mrs. R. C._ APPLE TODDY. Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of sugar, with enough hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve with age.--_Mrs. C. C. McP._ _Apple Toddy._ One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using.--_Col. S._ RUM PUNCH. Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong.--_Mrs. D. R._ REGENT PUNCH. One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.--_Mrs. C. C. McP._ TEA PUNCH. Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather.--_Mrs. A. B._ ROMAN PUNCH. Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one quart of champagne and the whites of three eggs, beaten very light. Freeze, and serve in hock glasses.--_Mrs. C. C. McP._ _Roman Punch._ To make a gallon. One and a half pint of lemon juice, rinds of two lemons grated on sugar, one pint of rum, half a pint of brandy, two quarts of water, three pounds of loaf sugar. A pint-bottle of champagne is a great improvement. Mix all together, and freeze.--_Mrs. B. C. C._ BLACKBERRY CORDIAL.