Title: Hopkins Neolithic Egg Nog
Categories: Drinks Holiday Blank
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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