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Charlotte Russe (Take a box of sparkling)

Take a box of sparkling gelatine and pour on it a scant pint and a half of cold water; when it has stood ten minutes add the same quantity of boiling water, and stir until the gelatine is dissolved; stir in half a pound of white sugar; have ready six eggs, well beaten separately, and then together, and when the jelly is cool, but not congealed, beat it into the eggs; whip very lightly three pints of rich cream, flavored with vanilla or almond, or both, and when the eggs and jelly begin to congeal, beat it in as rapidly as possible, and pour the mixture in a bowl lined with lady-fingers or sponge-cake