Citrus Rum Chiffon Cream

Beat the egg yolks and one-half cup of the sugar in the top part of a double boiler until thick, fluffy and lemon-colored. Slowly beat in the orange and lemon juices, rum and salt. Cook over hot, not boiling, water, stirring vigorously with a wooden spoon until the mixture thickens. Cool slightly.

Beat the egg whites until they stand in soft peaks. Gradu