FROZEN EGG NOG

           2 egg yolks                    2 egg whites
           ⅔ cup condensed milk           pinch of salt
           1 tsp vanilla                  ½ cup whipping cream

Thoroughly beat the yolks; continue beating with the sweetened condensed milk and vanilla. Chill.

Add salt to egg whites and beat until stiff. Fold into the chilled yolks. Whip the cream to a foamy, fluffy thickness—not stiff. Fold into the egg mixture. Pour into a cold metal or glass freezer dish and freeze for two to four hours.

Adapted from “Magic Short-cut Recipes” (1934). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!