Charlotte Russe.
A large sponge-cake.
1 pint of cream.
½ lb. of sugar, powdered.
Whites of 2 eggs.
Line a tin mould with straight sides with slices of cake, having the bottom in one piece, if possible. Whip the cream in a syllabub-churn, and, with your egg-beater, whisk into this, gradually, the frothed whites and the sugar, flavoring to taste. Fill the cake-lined mould with this, cover with more slices, and set in ice for an hour or so. Pass a knife around the inside of the mould to loosen the cake, and invert upon a plate. Sift powdered sugar over it.
Third Week. Saturday.
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Cream Soup.
Boiled Mutton. Hot Slaw.
Buttered Potatoes. Mashed Squash.
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Cherry Roley-Poley.
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