4 eggs, separated
1/2 c. sugar
1/4 tsp. salt
3/4 c. bourbon
3/4 c. milk
1/2 pt. whipping cream
2 tbsp. sugar
Nutmeg

Cream egg yolks with sugar. Add salt and beat until fluffy. Add bourbon and milk. Whip cream and fold into the egg mixture. Beat egg whites to soft peaks, adding 2 tablespoons sugar. Fold into the mixture. Refrigerate. Sprinkle nutmeg on top. Makes 1 quart.