Eggnog

Directions

1. 1
   Beat 1/2 cup sugar into egg whites; add 1/4 teaspoon salt and stir in milk slowly.
2. 2
   Cook in double boiler until mixture coats spoon, stirring constantly.
3. 3
   Cool.
4. 4
   Add 1/8 teaspoon salt to egg whites and beat stiff.
5. 5
   Add remaining 1/4 cup sugar; beat well and add to custard with vanilla.
6. 6
   Mix thoroughly and chill 4 hours. Pile lightly in punch cups.
7. 7
   Sprinkle with freshly grated nutmeg. Serves 6 to 8.