Recipe - Mississippi Delta Eggnog

8 lg Eggs; separated
Three fourths cup Sugar
1 cup Bourbon
One half cup Heavy cream
Nutmeg

Put the egg yoLks and sugar into the bowI of an electric mixer and beat
until light and lemoncolored.

Gradually add the bourbon, beating on low speed.

In a separate bowl whip the cream until stiff. Fold it into the eggyolk
mixture.

In a clean bowl whip the egg whites unti1 stiff and fold them into the
eggnog. Serve in goblets, preferably silver, with a gen erous grating of
nutmeg on top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini