Instructions: 1. Add a dash of salt to egg whites and beat until stiff, but not dry; gradually beat in one-third of the sugar.

2. In a separate bowl, beat the chilled whipping cream until stiff (careful not to make butter).

3.In a large mixing bowl, beat egg yolks until thick and light; gradually beat in remaining sugar. Add the milk.

4.Stir in chilled ginger ale or liquor ( we use the called for liquor but tone it down with a large bottle of ginger ale- use your taste) into egg yolk mixture; fold in whipped cream and beaten egg whites.

5. Pour mixture into a chilled punch bowl and sprinkle with grated nutmeg.

Kim Says: We have used this recipe for at least 14 years, and intend to continue using it. For us, it is a Christmas eve tradition. My notations are in the ( ). It comes from the Nellie Lyle Patterson Canadian Cookbook revised by Wattie and Whyte- 1953.

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