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Charlotte Russe

Whip one pint of cream, flavored, to a stiff froth and add to it the well beaten whites of two eggs and one-half pound of pulverized sugar; mix it all lightly and carefully together. Fill the charlotte pan or pans and put them in the ice chest to set. Spread the cake over the sheet as evenly as possible. When baked, an oval piece is cut to fit the bottom of the charlotte pan, then even sized parallelograms are cut to fit around the sides.