6 eggs separated
1 pin brandy or whiskey
1/3 cup dark rum
1 pint chilled milk
3/4 cup sugar
1 pint chilled heavy cream whipped
Nutmeg

Beat egg yolks until thick. Slowly add and beat in brandy and rum. Stir in milk. Whip egg whites until very foamy. Gradually add and beat in sugar; beat just until egg whites form soft, shiny peaks. Fold egg whites into brandy mixture; fold in cream. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

6 eggs, separated
3/4 cup sugar
1 quart chilled milk
1 tablespoon vanilla
1 pint chilled heavy cream, whipped
Nutmeg

Whip egg whites until very foamy. Gradually add and beat in sugar. Beat just until egg whites form soft, shiny peaks. Beat egg yolks until thick. Fold in egg whites. Slowly stir in milk and vanilla. Fold cream into egg mixture. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Published by -COOKINDEX_ Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Instituted, Inc., New York.