6 eggs, separated
1 c. sugar
1/2 c. brandy
1 c. rum
1 c. Grand Marnier
1 1/2 qts. milk
3 c. heavy cream, whipped

Beat egg yolks until very thick and lemon colored. Gradually add sugar, beating constantly. Still beating add brandy, rum and Grand Marnier. Chill mixture for one hour, stirring occasionally. Add milk slowly, fold in whipped cream and stiffly beaten egg whites. Store in covered jars in refrigerator for a day before serving. Sprinkle each serving with nutmeg. Serves 20.