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Charlotte Russe (Two coffee-cups rich cream one)

Two coffee-cups rich cream, one tea-cup milk, two tablespoons gelatine soaked in a very little cold milk for two or three hours; whip the cream very stiff, and set it on the ice; boil the milk and gradually pour it over the gelatine until dissolved, then strain; when about cold add the whipped cream, a large spoonful at a time, sweeten with pulverized or granulated sugar, and flavor with vanilla. Line a dish with lady fingers or sponge cake, pour in the cream and set in a cool place to harden.