Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
- 1 cup granulated sugar
- 4 eggs, separated
- 1 cup brandy
- 1 pint cream, whipped
- Cream egg yolks and sugar. Add brandy slowly.
- Cook in top of double boiler stirring constantly.
- Remove from fire and fold in the stiffly beaten egg whites. When the mixture cools, fold in the whipped cream and pour into a mold which has been lined with lady fingers.
- Let stand several hours in ice box before serving.