Nutmeg
6 eggs, separated
3/4 c. sugar
2 c. milk, chilled
1 to 1 1/2 c. Cognac or Brandy
1/4 c. Rum
2 c. heavy cream, chilled

Beat egg whites until almost stiff enough to hold a peak. Add sugar gradually beating until stiff but not dry. Beat egg yolks until thick; stir in milk, Cognac and Rum, blending well. Whip cream until stiff and fold into egg-milk mixture. Fold in beaten egg whites. Keep cold until ready to serve. Pour into punch bowl, sprinkle with nutmeg (3 quarts).