Recipes by Mamie Eisenhower: Egg Nog; Tomato Pudding

Mamie Eisenhower's Egg Nog

1 dozen egg yolks
1 lb. granulated sugar
1 qt. bourbon (part of this may be either rum or brandy)
1 qt. coffee cream
1 qt. whipping cream
Nutmeg

Put the dozen egg yolks in an electric mixer. Feed in the granulated sugar very slowly so as to get a completely smooth, clear light mixture. When this is perfectly smooth, begin to add the bourbon very slowly. (The process up to here would normally consume at least 30 minutes--with a good mixer.) Add one quart of coffee cream.

Put the whole thing in the ice box until a half hour before serving, at which time the whipping cream should be beaten until only moderately thick. Be careful not to get it too thick. Mix it slowly into mixture and serve with nutmeg.

Mamie Eisenhower's Tomato Pudding

1 (29 ounce) can tomato puree
1 1/2 cups firmly packed light brown sugar
Pinch of salt
1/3 cup boiling water
8 slices bread
1/2 pound butter

In buttered casserole cube the 8 slices of bread. Slice the butter over the bread. Add the tomato puree, brown sugar, salt and boiling water that have been mixed together. Bake at 350 degrees F., uncovered, for 1 hour.