Cream for It
One quart cream, one-half cup milk, four tablespoons sugar, two teaspoons vanilla, two tablespoons gelatine, soak the gelatine in two tablespoons cold water for an hour; whip the cream very stiff, then put a tablespoon of hot water on the gelatine and strain on the whipped cream, milk etc., sweeten. When the cake is cold, split it open and line your dish with it, pour the mixture over it, set it on the ice and you will have a charlotte russe as good as can be made.