10 lg. eggs, separated
1 c. sugar
1 c. brandy (apricot gives a nice taste)
2 c. light rum
2 c. Half and Half
4 c. milk

In a bowl with an electric mixer beat the egg yolks with 1/2 cup of sugar until the mixture is thick and pale. Add the brandy and the rum in a stream, beating. Beat in the Half and Half and the milk and pour the custard into a chilled large punch bowl.

In a large bowl beat the egg whites until they hold soft peaks, beat in the remaining 1/2 cup sugar, a little at a time, and beat the mixture until the sugar is dissolved and the meringue is stiff and glossy. Fold meringue gently into the custard. Makes approximately 20 cups.