Instructions: 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.

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. Its purported to come from the original Fanny Farmer Cookbook.

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.

Difficulty : easy.

Precision : Approximate measurement OK.

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