Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.


  • 1 Cup milk
  • 1 Pint heavy cream
  • 1/2 Pound peppermint stick candy, crushed


Step 1:

Heat milk in top of double-boiler; add candy and stir constantly until dissolved.

Step 2:

Pour into tray of refrigerator and chill.

Step 3:

Whip cream until thickened, but not stiff, and fold into chilled candy mixture.

Step 4:

Pour back into tray freeze with control set at coldest point, until firm. Stir once or twice during freezing.

Step 5:

Serve with hot fudge sauce.