4 eggs, separated
1/2 c. sugar
1/8 tsp. salt
1/2 c. golden rum or if desired, 1 to 2 tbsp. rum flavoring
2 c. whipping cream, whipped

Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum.

Fold egg yolk mixture into whipped cream. Add egg whites into egg yolk-cream mixture. Chill thoroughly.

Serve in cups with spoons, if desired, sprinkled with nutmeg.

Makes 12 servings (about 1/2 cup each).