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Charlotte Russe

14 box gelatine or 1 tablespoon granulated 1/3 cup powdered sugar Whip from 3½ cups thin gelatine cream 1/4 cup cold water 1/3 cup scalded cream 1½ teaspoons vanilla 6 lady fingers Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds. 2 tablespoons granulated gelatine 1/2 box gelatine or 1/2 cup cold water 1½ cup boiling water