MILK FLUFF

              1 egg                      1-½ cup cold milk
              1 tbsp sugar               ½ tsp vanilla
              pinch of salt              pinch of nutmeg

Separate the egg; beat the egg white slightly, then add TWO TEASPOONS OF SUGAR. Beat until almost stiff.

Add salt to the egg yolk and beat until thick and lemon-colored. Add REMAINING TEASPOON OF SUGAR while beating. Slowly beat in the milk and vanilla. Fold in the egg white.

Pour into a cold glass and garnish with nutmeg.

Adapted from “Kathy Stratton’s High School Notebook” (1960). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!