This is a find! A mid-century, never used Rubel Ebonite punch bowl set. The tray, bowl, 12 cups, and ladle, complete. Perfect for the holidays or bridal or baby shower.
And there’s this Art Deco punch bowl set, look at the bakelite ladle. Twelve punch glasses with this little beauty too. This would be great for Egg Nog. Here is Martha Stewart’s recipe.
This eggnog’s rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.