1958: Eggnog

Directions

1. 1
   In an electric mixer, beat the egg yolks with the sugar until thick.
2. 2
   Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
3. 3
   Add the salt to the egg whites. Beat until almost stiff.
4. 4
   Whip the cream until stiff.
5. 5
   Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
6. 6
   When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
7. 7
   If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.