| 1 | Beat whites stiff; beat in about ?cup sugar. |
| 2 | Beat yolks until very light with about 1 cup sugar and the salt. |
| 3 | Combine and stir until thoroughly blended. |
| 4 | Add cream, then milk, then bourbon. |
| 5 | Beat well. |
| 6 | Add rum. |
| 7 | Store in a cold cellar for a week. |
| 8 | Serve with freshly-grated nutmeg. |
| 9 | The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality. |
| 10 | Notes: * traditional layered eggnog with bourbon and dark rum -- this is the egg nog that was served at the hopkins neolithic xmas party, a party that some friends used to have every year. |
| 11 | We now serve it for our winter solstice celebration. |
| 12 | It"s purported to come from the original "fanny farmer cookbook." yield: serves 15-20, inebriates * an alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day. |
| 13 | : difficulty: easy. |
| 14 | : time: 5-10 minutes preparation; 1 week aging. |
| 15 | : precision: approximate measurement ok. |
| 16 | : ed gould mt xinu, 2910 seventh st., berkeley, ca 94710 usa : ucbvax,decvax!mtxinu!ed : "a man of quality is not threatened by a woman of equality." : |
