Beat 1/2 c sugar into egg yokes;add 1/4 tea. salt and stir in milk slowly.

Cook in double boiler until mixture coats spoon, stirring constantly

Cool

In another bowl add 1/8 tea. salt to egg whites and beat to stiff peaks, add remaining 1/4 cup sugar. Beat well .

Add to custard with vanilla. Mix thoroughly ad chill 4 hours

Pile lightly in punch cups sprinkle with nutmeg

****one tbs of cooking sherry may be substituted for vanilla.

********I use a heavy sauce pan instead of double boiler. be sure stir constantly and keep fire low. To get custard to thicken I sometimes use a little cornstarch (2 Tab) mixed with the cold milk, Like white sauce stir in.