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Charlotte Russe (II)

Mrs. J. P. Holt.

Take one quart of thin cream, sweeten and flavour; whip the cream until all in froth; then take half box of gelatine, put in as little cold water as possible to soak, and set on the stove to melt; have the gelatine cool before putting into the cream; have a dish already lined with cake or lady-fingers, pour the cream into it and set on ice until ready for use.