Egg Nog

Ingredients

• 4 eggs separated
• 1 can Eagle Brand
• 1 tsp vanilla
• 4 c 1 qt milk
• 1 c bourbon optional
• nutmeg

Directions

1. To thicken cooking liquids in pot roasts and stews try the French way
2. Blend equal parts 2 tablespoons each butter or margarine and flour called beaurre manie
3. Drop small bits into the bubbling liquid while stirring briskly
4. If you need more just add until gravy is thickened as you like it