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Charlotte Russe

Mrs. A. M. Gibbs.

Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavour high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Coxe's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out, dip the mould for a moment in hot water. In draining the whipped cream, all that drips through can be rewhipped.