12 eggs, separated
1/2 c. granulated sugar
1 c. granulated sugar
1/4 tsp. salt
1 qt. heavy cream, whipped
1 qt. milk
1 qt. bourbon
1 c. rum

Prepare one week before serving. Beat 12 egg whites until frothy. Add 1/2 cup granulated sugar gradually to whites and continue beating until stiff peaks form. Beat egg yolks until very light with 1 cup sugar and salt. Combine egg mixtures and stir until well blended. Add heavy cream, milk, bourbon and rum; blend well. Pour into a gallon jug and refrigerate. Shake well before serving. 30 servings.