6 almond macaroons, crumbled
6 lady fingers, crumbled
1 c. milk
Few drops vanilla
3 eggs, separated
Pinch of salt
1/3 c. sugar
1 jigger brandy or rum
1/3 c. chopped almonds

Soak the macaroons and lady fingers in milk for 1/2 hour. Mix with the vanilla, slightly beaten egg yolks, brandy or rum, sugar, salt, and almonds. Beat the egg whites until stiff, fold them in, and turn into a buttered casserole. Bake in a 350 degree oven for 45 minutes, or until the top springs back when touched lightly with the fingers. Serves 4.