Charlotte Russe. ✠
1 lb. of lady’s-fingers.
1 quart of rich sweet cream.
¾ cup powdered sugar.
2 teaspoonfuls vanilla or other extract.
Split and trim the cakes, and fit neatly in the bottom and sides of two quart moulds. Whip the cream to a stiff froth in a syllabub-churn when you have sweetened and flavored it; fill the moulds, lay cakes closely together on the top, and set upon the ice until needed.