Eggnog

Beat eggs, sugar and the salt. Heat the milk until hot. Add 1 cup of the milk to the egg mixture, stirring constantly. Pour egg-milk mixture into the rest of the milk. Cook over medium heat til light, thickened (about 5 minutes). Don't boil. Add vanilla. Put the pan in a pot of ice water. Stir until cool. Refrigerate. At serving time, beat the cream until soft peaks form. Fold into the eggnog. Stir in rum if desired.