4 eggs, slightly beaten
1/2 c. sugar
1/4 tsp. salt
3 c. scalded milk
2 tsp. vanilla
1/2 tsp. almond extract
3 c. cold milk
1 c. whipping cream, whipped

Combine eggs, sugar and salt in top of double boiler. Stir scalded milk in gradually; mix well. Cook over boiling water until mixture thinly coats metal spoon.

Remove from heat; cool. Stir in flavorings; cover. Refrigerate until ready to serve. Beat chilled custard until smooth and frothy. Stir in cold milk; spoon into punch bowl. Whip cream; drop by spoonfuls onto eggnog.