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Delicious Charlotte Russe

6 yolks. 1 cup sugar. 1/2 box granulated gelatin. Served in macaroon cups. 1 pint sweet milk. 1 pint double cream, whipped.

Soak gelatin in one-fourth cup cold milk, beat yolks very light, add sugar and beat well. Put milk in double boiler, and when hot add sugar and yolks gradually, then stir in gelatin, cook until thick, stirring all the time. When taken from fire, strain and whip until cool. Fold in whipped cream. Flavor with two tablespoons of sherry, one teaspoon vanilla. Line mold with lady fingers or macaroons and pack in ice to congeal. Put in mold without cake and when ready serve in cups made of macaroons. It will require five to each cup, one for bottom and four around, fastened together with candy sirup.