1/2 c. sugar
2 1/2 c. homogenized milk
2 c. whipping cream (whipped)
1/4 tsp. salt
6 egg yolks
2 1/2 tsp. vanilla
Nutmeg

Add salt to egg whites and beat until stiff, but not dry. Gradually add sugar, beating continually. Beat egg yolk until thick and lemon colored. Fold in egg whites and gradually add milk. Fold in whipped cream and vanilla. Serve the eggnog sprinkled generously with nutmeg. Makes 16 servings. Best served freshly made.