1/2 c. sugar
3 egg yolks
1/4 c. scalded milk
3 egg whites
Another 1/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. salt

Beat 1/2 cup sugar into egg yolks. Add 1/4 teaspoon salt and stir in milk slowly. Cook in double boiler until mixture coats spoon, stirring constantly. Cool.

Add a dash of salt to egg whites and beat stiff; beat well and add to custard with vanilla. Mix thoroughly and chill 4 hours. Sprinkle with freshly grated nutmeg. Makes 5-8 servings.