3/4 c. sugar
10 egg yolks (beaten)
1/2 c. brandy
4 c. milk (scalded)
1/2 tsp. salt
10 egg whites
1 c. heavy cream (whipped)
1/4 c. light rum
1/2 c. whiskey
grated nutmeg

Blend 1/2 cup sugar and beaten egg yolks in top part of double boiler; stir in scalded milk slowly. Cook over hot water until mixture coats spoon, stirring constantly. Chill well (perhaps overnight). Add salt to egg whites and beat stiff. Beat in remaining sugar gradually. Fold egg whites and whipped cream into first mixture separately. Add liquors (more or less, to taste). Chill for several hours. Pour into punch bowl. Sprinkle with nutmeg. Makes thirty 4 ounce servings.