Egg Nog #4

In a small mixer bowl beat egg yolks till blended.
Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored.
Stir in milk, stir in rum, bourbon, vanilla, and salt.
Chill thoroughly.
Whip cream.
Wash beaters well.
In a large mixer bowl beat egg whites till soft peaks form.
Gradually add remaining 1/4 cup sugar, beating to stiff peaks.
Fold yolk mixture and whipped cream into egg whites.
Serve immediately.
Sprinkle nutmeg over each serving.
Serve in a punch bowl or another big bowl.
NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.

Serve: Punch bowl

- 6 Egg yolk
- 1/4 cup Sugar
- 2 cups Milk
- 1/2 cup Light rum
- 1/2 cup Bourbon
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 cup Whipping cream
- 6 Egg white
- 1/4 cup Sugar
- Ground Nutmeg