Charlotte Russe
2 oz. Gelatine.
1 lb. Sugar.
2 qts. Cream.
Vanilla.
First dissolve gelatine, then beat up the cream well. Add the sugar, gelatine and flavor. Mix very lightly and fill in the regular cup made of sponge cake mixture. Less sugar may be used if desired. To the above may also be added 20 Whites of Eggs to make a different mixture. Another recipe using egg yolks which is quite popular is as follows: 2 oz. Gelatine, 8 Egg Yolks, 1 lb. Sugar (powdered), 1 qt. milk, 2 qts. heavy cream. First soften the gelatine in cold water. After the yolks are thoroughly beaten add sugar and milk, stirring in the gelatine. Heat, but don’t boil, stirring to keep smooth, then beat in the whipped cream and allow to cool.