Eggnog
Be sure to refrigerate the eggnog and serve ice cold. If any sits out on a buffet table very long, throw it out. Do not save and re-refrigerate.

1 dozen eggs, separated
½ tsp salt
2 ¼ or more cups sugar
2 or more cups bourbon
½ cup rum
1 quart milk
2 tbsp vanilla
3 pints heavy cream
Nutmeg

1. Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 ½ cups of the sugar. Continue beating until thick and pale.
2. Stir in the bourbon, rum, milk and vanilla until well mixed.
3. Beat the egg whites until foamy and slowly add the remaining ¾ cup sugar, continuing to beat until stiff and all the sugar has been incorporated.
4. Whip the cream until stiff.
5. Fold the egg whites into the yolk mixture and then fold in the whipped cream.
6. Taste and add more bourbon and/or sugar if necessary. Pour into a punch bowl and sprinkle the top with nutmeg.