Common Sense in the Household

Gelatine Charlotte Russe. ( Very nice. ) ✠

1 pint of cream, whipped light.

½ oz. gelatine, dissolved in 1 gill of hot milk.

Whites of 2 eggs, beaten to a stiff froth.

1 small teacup of powdered sugar.

Flavor with bitter almond and vanilla.

Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and milk last. It should be quite cold before it is added.

Line a mould with slices of sponge-cake, or with lady’s fingers, and fill with the mixture.

Set upon the ice to cool.