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Hopkins Neolithic Egg Nog

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      Title: HOPKINS NEOLITHIC EGG NOG
 Categories: Drinks, Holiday, Alcohol
      Yield: 1 Batch
 
     12    Egg whites
    1/2 c  Sugar
     12    Egg yolks
      1 c  Sugar
    1/4 ts Salt
      4 c  Heavy cream, beaten
      4 c  Milk
      4 c  Bourbon
      1 c  Dark rum
           -e.g., Myers's Rum
 
  Beat whites stiff; beat in about 1/2 cup sugar.
  
  Beat yolks until very light with about 1 cup sugar and the salt.
  Combine and stir until thoroughly blended. Add cream, then milk, then
  Bourbon. Beat well.  Add rum. Store in a cold cellar for a week.
  
  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.
  
  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. We now serve it for
  our Winter Solstice celebration. It's purported to come from the
  original "Fanny Farmer Cookbook." Yield: Serves 15-20, inebriates 6.
  
  *  An alternate method, preferred by some, is to make a creamy,
  non-layered egg nog by stirring gently every day.
  
  : Difficulty:  easy.
  : Time:  5-10 minutes preparation; 1 week aging.
  : Precision:  Approximate measurement OK.
  
  : 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."
  
  : Copyright (C) 1986 USENET Community Trust
 
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