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Charlotte Russe (Lady fingers or stale sponge)

Lady fingers or stale sponge cake 2 cups cream ⅜ cup sugar Flavoring to taste 1 teaspoon powdered gelatine ⅓ cup cold water or milk.

Note-Instead of gelatine above given, 1 ounce of sheet gelatine may be used.

Line a mould or dish holding about 6 cups with strips of the cake; the side next to the dish will be the outside when served. Trim the cake to fit the dish.

The lady fingers may be stuck together with white of egg or dissolved gelatine.

Put the gelatine to soak in cold water or milk. Whip the cream, beat in the sugar and flavor. Stand the gelatine over hot water and dissolve it. Then rapidly mix it with the whipped cream and pour into the cake-lined dish. Set away to cool before serving. This recipe came from MacDonald Institute. 2 eggs ¾ cup sugar