Charlotte Russe
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager.
Whip one quart of rich cream to a stiff froth and drain well on a sieve. To one scant pint of milk add eggs beaten very light. Make very sweet and flavor with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce of Cox’s gelatine in a little cold water; warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady fingers, fastened together with the white of an egg. Fill with the cream and put in a cold place, in the summer on the ice. To turn out, dip the mold for a moment in hot water.