12 eggs, separated
1 1/2 c. superfine sugar
1/4 tsp. salt
1 qt. light cream
1/4 c. each light rum and brandy
1 bottle Canadian Club (750 ml.)
1 pt. heavy cream, whipped

In a large bowl beat egg yolks until light. Gradually beat in 1 cup sugar, beating until light and fluffy. Stir in next 5 ingredients. In a separate bowl, beat egg whites until frothy. Gradually add remaining sugar and beat until soft peaks are formed. Fold in egg whites and whipped cream. Chill. Before serving, stir and sprinkle with nutmeg. Makes 24 servings.