6 eggs, separated
1/4 tsp. salt
2/3 c. sugar
2 1/2 c. cereal cream
1 c. milk
1 c. light rum
1 1/2 c. whipping cream
Nutmeg

Beat egg whites and salt until frothy. Gradually beat in 1/3 cup of sugar. Continue beating until stiff peaks form.

In separate bowl, beat egg yolks until thick and lemon-colored. Beating constantly, slowly add cereal cream, milk and rum.

Whip whipping cream until softly stiff. Gently fold whipping cream and egg whites into egg-cream mixture. Chill thoroughly. Serve sprinkled with nutmeg.