Preparation:
Beat 1/3 cup sugar into egg yolk. Add salt; stir in milk. Cook over medium
heat, stirring constantly, till mixture coats spoon. Cool. Beat egg whites
till foamy. Gradually add 3 Tbsp. sugar, beating tos oft peaks. Add to
custard and mix thoroughly. Add flavorings. Chill 3 to 4 hours.
Pour into punch bowl. Dot eggnog with "islands" of whipped cream and
sprinkle
with nutmeg. Makes 6 to 8 servings.
Harriet in Salem |
