2 c. sugar
1/2 gal. milk
1 qt. heavy cream
3 pts. half & half
1 pt. med. cream
2 doz. eggs
3 pts. rye (opt.)
6 oz. rum (opt.)
4 oz. sherry (opt.)

Beat separately yolks and whites of eggs. Add 1 1/2 cups sugar to yolks while beating. Add 1/2 cup sugar to whites after beating very stiff. Mix whites and yolks in milk and cream and half and half. Do not add liquor until shortly before serving. Stir thoroughly and serve very cold.