3/4 c. sugar
10 egg yolks
1 pt. bourbon
1 c. rum
1 qt. heavy cream, unwhipped
10 egg whites, stiffly beaten
Ground nutmeg

Cream sugar and egg yolks thoroughly. Add bourbon slowly, stirring constantly, then add rum. Add unwhipped cream, then stiffly beaten egg whites. Stir lightly. Serve in punch cups with dash of nutmeg sprinkled on top of each. Makes about 20-25 cups.