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


Step 1:

Cream egg yolks and sugar. Add brandy slowly.

Step 2:

Cook in top of double boiler stirring constantly.

Step 3:

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.

Step 4:

Let stand several hours in ice box before serving.