Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
- 1 pint whipping cream
- 1 teaspoon vanilla
- 5 egg whites
- 1/4 cup cold milk
- 1/4 cup warm milk
- 1/2 cup sugar
- 1/2 tablespoon gelatine
- Lady fingers, split
- Whip cream until stiff, add vanilla and sugar, also sherry to taste.
- Soften gelatine in cold milk, then dissolve in warm milk.
- When cool add to above mixture, beating the cream all of the time.
- Add beaten egg whites.
- Pour in bowl or dessert glasses line with lady fingers.