William Faulkner Eggnog (serves 12) 1 dozen eggs 1 1/2 cups sugar 1 1/2 cup bourbon whiskey 1 cup whipping cream 1 tablespoon confectioners sugar 1 teaspoon vanilla extract Grated nutmeg Separate eggs, putting whites into a clean mixing bowl and yolks into the container of an electric blender. Blend until yolks thicken, gradually add sugar, then slowly add whiskey. (This step may be done in advance and the mixture stored in the refrigerator.) Just before serving, beat egg whites fairly stiff. Whip the cream in a separate bowl and sweeten with the sugar. In a medium-size punch bowl, fold yolk mixture into egg whites and top with whipped cream and a little nutmeg. 0 1