Open House

Sometime between Christmas and New Years the family always held an open house. All in the immediate area were welcome. Traditionally a milk punch called egg nog was served and home made fruit cake.

This tradition originated in England. Settlers brought the custom to America, where plentiful supplies of milk, cream and eggs were available. They tended to replace the rum and brandy of English taste with more readily available bourbon. So Eggnog evolved into a beverage of spirit and spice we love today.

The secret is in carefully adding the eggs to the milk and sugar so they don't cook in the hot milk. We all took turns stirring the pot with the wooden spoon until the mixture became a thick satin liquid.

Ingredients

Creamy Eggnog

1 quart milk

12 eggs

1/4 teaspoon salt

3/4 cup to 1 1/2 cup bourbon

1 Tablespoon vanilla extract

1/2 teaspoon ground nutmed

1 quart whipping cream

Heat the milk in a large saucepan over medium heat. Do not boil.

Beat eggs and salt at medium speed with an electric mixer (done by hand originally) until thick and pale. Gradually add sugar beating well. Stir in gradually 1/4 of the hot milk into the egg mixture, and pour this into remaining hot milk, stirring continually.

Cook over medium-low heat, stirring constantly, about 25 minutes until milk thickens and reaches 160 degrees.

Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from the heat and cool. Cover and chill. This can be held for two days.

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold the whipped cream into the cooled milk mixture. Sprinkle the rest of the nutmeg before serving.

People would come at various times during the day, and stay and visit. It was a lovely time to welcome all your neighbors. People who helped you and your family through out the year, with kindnesses. This was a time you wanted to let them know how much you appreciated them and said thank you.