Auntie's Eggnog

1 dozen eggwhites -- beat until stiff (bowl #1)
1 pint whipping cream -- beat until stiff (bowl #2)
1 dozen eggyolks -- beat thoroughly (bowl #3)
1 cup sugar plus 1 T. vanilla -- add to yolks; beat
2 quarts half and half -- add to yolk mixture; beat

Combine all bowls. Add nutmeg to taste. "Season" with peach brandy or dark rum.

On the farm we used fresh cream and milk from a Brown Swiss plus 2-day-old Buff Orpington eggs. Mmmmm.

--Sylvia