1/2 c. sugar
3 egg yolks
1/4 tsp. salt
4 c. whole milk, scalded
1/8 tsp. salt
3 egg whites
1/4 c. sugar
1/2 tsp. vanilla

Beat 1/2 cup sugar into egg yolks; add 1/4 teaspoon salt and stir in milk slowly. Cool. Add 1/8 teaspoon salt to egg whites and beat until stiff; add remaining 1/4 cup sugar. Beat well and add to custard with vanilla. Mix thoroughly and chill 4 hours. Pile lightly into punch cups. Sprinkle with freshly grated nutmeg. One tablespoon cooking sherry may be substituted for vanilla. Serves 6 to 8 people.