Hopkins neolithic egg nog

1. Beat whites stiff; beat in about ½ 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." :