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From: starkston@myvax.DEC (Office of Fun and Games)
Newsgroups: net.cooks
Subject: Eggnog recipe
Message-ID: <164@decwrl.UUCP>
Date: Fri, 7-Dec-84 08:17:30 EST
Article-I.D.: decwrl.164
Posted: Fri Dec  7 08:17:30 1984
Date-Received: Sun, 9-Dec-84 06:17:59 EST
Sender: daemon@decwrl.UUCP
Organization: DEC Engineering Network
Lines: 26

GREAT, THICK Eggnog
-------------------

Beat 12 egg yolks until light.  Gradually add one pound of 
confectioners' sugar, then add 2 cups of dark rum.  (A smoother rum 
makes a better choice.)  Let stand covered one hour to dispel "eggy" 
taste.

Add 2 to 4 cups more rum (I have always found 2 cups to be plenty).  
Add 2 quarts of whipping cream, beating constantly.  Refrigerate, 
covered, for 3 hours.

Fold in 8 to 12 egg whites beaten stiff but not dry.  Sprinkle with 
nutmeg.

You can vary the thickness of the eggnog by the number of egg whites
you use.  12 egg whites will have you practically spooning it.  It
will separate into layers after sitting and will need to be shaken or
mixed.  This keeps very well because of the liquor, and could safely 
be made a week in advance of your holiday party. 

Happy holidays!

Sharon Starkston

decvax!decwrl!dec-rhea!dec-myvax!starkston