This is an ornament from a collection series that I collected over thirty years ago from Bradford. These little china angels are exquisite and ever so sweet. This is called "Gentle Hugs!"
This is Mother's "Friendly Village Green" Johnson Brothers china platter. I normally only use this at Christmas and Thanksgiving to serve appetizers. I absolutley adore this piece.
This is an antique bisque china choir set which belonged to my mother. Each year, she would place these little choir boys and girls in the formal living room and I would play with them for hours. They are cracked and chipped, some even held together with glue. but oh how I love them. These are so treasured to me. That's Mae Mobley's "bird" out the window.
1/4 to 1/2 pint of bourbon
Blend eggs and 1 qt milk in blender. Scald this mixture in a saucepan, (let it reach 180 on a candy thermometer while stirring constantly) Cool and then put in fridge overnight to chill.
Several hours before serving, put punch bowl in freezer. Combine in large container the chilled milk and eggs mixture, 1 additional qt of milk, 1 qt half and half, vanilla, salt, sweetened condensed milk and bourbon, then sprinkle with freshly grated nutmeg. Chill in refrigerator.
When ready to serve, take chilled punch bowl out of freezer and scoop vanilla bean ice cream in rounded scoops in bottom of bowl. Pour eggnog over ice cream. Generously sprinkle on more freshly grated nutmeg and serve.