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Charlotte Russe

Thoroughly soak one ounce of gelatine in one teacupful of milk. Beat together the yolks of ten eggs and one-half pound of powdered sugar together, and place in a double-boiler with one breakfast cupful of milk; mix until the whole begins to thicken, then add the gelatine, and strain into a large tin basin. Place this in a pan of ice, and when it begins to cool add the whites of the eggs, well beaten, one tablespoonful of vanilla extract, half a tumblerful of sherry, and one pint of whipped cream. Stir well, and pour into the moulds that have been lined with sponge-cake, aud set them away to harden. With the quantities given two quart-moulds can be filled. The lining may be one piece of sponge-cake hollowed out, or strips of the same, or lady's fingers. If desired the wine may be omitted. Charlotte Russe may be filled with any kind of cream.