| How To Cook: |
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1. Place the egg whites in a large mixing bowl and add the 1/3 cup of sugar. Beat the egg whites and sugar with a wire whisk or an electric or rotary beater until they thicken somewhat and foam.
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2. In another large bowl, beat the egg yolks until they thicken enough to drop backin the form of a ribbon when the beater is lifted out of the bowl.
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3. Pour the foamy egg whites and sugar into the beaten egg yolks and beat themtogether until they are thoroughly combined.
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4. Place the cold heavy cream and 2 tablespoons of sugar in the punch bowl and beat until the cream doubles in volume and is thick enough to hold its shape softly.
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5. Now, beating constantly, slowly pour the egg mixture into the punch bowl with the whipped cream.
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6. When thoroughly combined, slowly add the whiskey and rum and then the cold milk,beating all the while.
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7. By this time, the eggnog will have thickened somewhat; it will thicken even more as it chills.
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8. Sprinkle the top of the eggnog with grated lemon and orange peel and theground nutmeg and chill for at least 2 hours, or even overnight.
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