Egg-Nog
4 cups Whole Milk
¾ cup Sugar
3 Egg Yolks
3/8 Tsp Salt
3 Egg Whites
½ Tsp Vanilla Extract
➔Bring milk to scalding heat; beat ½ cup sugar
into egg yolks, add ¼ tsp salt, and stir slowly into the milk.
Cook in double boiler until mixture coats a silver spoon, stirring
constantly. Place in a pan of cold water to cool. Add 1/8 tsp
salt to egg whites and beat until stiff; add remaining ¼ cup
sugar, mix well, and add to custard with vanilla. Mix thoroughly
and chill 4 hours. Pile lightly in punch cups or beverage glasses.
Sprinkle with freshly grated nutmeg and serve. (Serves 6-8).
Better Homes and Gardens: Cooks Round Table-1940