2 doz. egg whites, beaten until stiff
1 1/2 c. sugar
1 tbsp. ground cinnamon
1 tsp. ground cloves
1 tsp. allspice
3 oz. rum
Punch of baking soda

Prepare batter in advance. Beat whites of 2 dozen eggs until stiff. Work in 1 1/2 cups sugar, ground cinnamon, ground cloves and allspice, mixing until batter is syrupy. Beat yolks of eggs separately until thin. Add to batter. As binder add 3 ounces rum and pinch of baking soda. Then add a little more sugar to stiffen. For individual servings, put 1 tablespoon batter in pre-heated mug and add 1 1/2 ounces liquor. (Some prefer full-bodied rum and brandy half and half, some rum and whiskey, some rum, brandy or whiskey alone.) Fill the mug with hot milk or water. Stir and then sprinkle nutmeg on top.