Charlotte Russe Recipe

1 pint cream, whipped light, 1/2 ounce 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 vanilla or little almond. Mix together the

cream, eggs, sugar and flavoring, and beat in the gelatine and milk when

quite cold. Line a mold with slices of sponge cake or lady fingers, and

fill with the mixture. Set upon the ice to cool.

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