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FIRST PREPARE A BASKET OF GAILY COLORED HENS' EGGS:
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1. Since they must be left uncooked, you cannot follow the traditional method of boiling them in colored water, but you can paint the shell with vegetable food colorings, choosing strong, bright colors.
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2. When they are dry, tie them round with short lengths of narrow colored ribbon.
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3. Allow 2 eggs per person.
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4. You will also need a decanter of cognac and some granulated sugar, and a tall glass and a long handled spoon for each guest.
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EASTER NOG:
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1. Each person cracks his eggs, transferring the egg yolks to his tall glass. (See that there is a pretty basin on the table to receive the egg whites, which you can use later for meringues.)
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2. He beats the egg yolks with the long spoon until thick and foamy, and then adds 5 teaspoons sugar, putting it in about ½ teaspoon at a time and beating well after each addition.
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3. Finally, he adds 1 - 2 tablespoons cognac, drop by drop, still beating well.
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4. The Easter Nog is eaten with the long spoon.
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