Recipe for "eggnog2"

NAME

     EGGNOG2 - 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. We now serve it for our Winter  Solstice  celebration.
     It's  purported to come from the original Fanny Farmer Cook-
     book.

INGREDIENTS (Serves 15-20, inebriates 6)

     12        egg whites
     100 g     sugar
     12        egg yolks
     200 g     sugar
     1 ml      salt
     1 l       heavy cream, beaten
     1 l       milk
     1 l       Bourbon
     250 ml    dark rum e.g., Myers's Rum

PROCEDURE

          (1)  Beat whites stiff; beat in 100 g sugar.
          (2)  Beat yolks until very light with 200 g sugar,  and
               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.

NOTES

     Serve with freshly-grated nutmeg.  The  egg  nog  should  be
     ladled  from  the  bottom of the bowl, and never stirred, in
     order to maintain its layered quality.
     An alternate method, preferred by some, is to make a creamy,
     non-layered egg nog by stirring gently every day.

RATING

     Difficulty: easy.  Time: 5-10 minutes  preparation;  1  week
     aging.  Precision: Approximate measurement OK.

CONTRIBUTOR

     Ed Gould
     mt Xinu, Berkeley, California, USA
     {ucbvax,decvax}!mtxinu!ed