Beat egg yolks until thick; mix in condensed milk and milk gradually. Blend in salt and vanilla. Beat egg whites until stiff peaks form. Fold in egg whites and rum flavoring. Pour into chilled punch bowl. Garnish with sprinkling of nutmeg and whipped cream, if desired.

Christmas Eggnog 2

10 egg yolks
1/2 pound of confectioners' sugar
1 cup of  bourbon
1 cup of  rum
1 pint of  heavy cream, whipped
Nutmeg
3 cups of cold milk

Beat egg yolks until light. Add sugar and beat until dissolved. Add spirits (rum and bourbon) slowly, while continuing to beat. (Spirits can be all rum, either light or dark; all bourbon; or part of each in any proportion that pleases you. I use 1 cup of each). Let this stand for 5-10 minutes then add milk and chill for couple of hours. Just before serving, fold in whip cream and beat thoroughly. Serve in punch cups with sprinkle of nutmeg. 20 servings.

Christmas Eggnog 3

12 egg whites
1 1/2 cup of sugar
12 egg yolks
1 quart of heavy cream, chilled
1 quart of milk, cold
1 quart of whiskey or cognac
1/2 cup of rum

Beat egg whites until foamy; add 1 1/2 c. sugar gradually, beating until each addition is dissolved. Beat egg yolks until thick. Fold in egg white mixture. Gradually add heavy cream, milk, whiskey and rum. Turn mixture into chilled punch bowl. Sprinkle with nutmeg.
Serves 30.