Separate the eggs. Set aside the egg yolks in a container in the
refrigerator. In a large mixing bowl, beat the egg yolks, sugar, rum,
cognac, milk, and cream until smooth. Chill in refrigerator over night.
When ready to serve, put the refrigerated rum mixture into a punch bowl.
Beat the egg whites until stiff and fold them into the refrigerated rum
mixture. Sprinkle nutmeg on to
Recipe by: Joe Robertson
Posted to Bakery-Shoppe Digest V1 #401 by "Pollywog"
<hlewis@cci-29palms.com> on Nov 19, 1997
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