CHARLOTTE DE RUSSE.
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
Lady Managers.
One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry
wine. Whip cream, first sweetening with a cup of pulverized sugar,
adding enough sherry to flavor and the yolk of one egg. Whip stiff the
two whites of the eggs. Dissolve gelatine in half a cup of milk. Line
glass dish with slices of sponge cake or lady fingers. Whip all the
ingredients together and pour in dish to congeal.
CHARLOTTE RUSSE.
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Whip one quart of rich cream to a stiff froth and drain well on a
sieve. To one scant pint of milk add eggs beaten very light. Make very
sweet and flavor with vanilla. Cook over hot water till it is a thick
custard. Soak one full ounce of Cox's gelatine in a _little_ cold
water; 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 and
put in a cold place, in the summer on the ice. To turn out, dip the
mold for a moment in _hot_ water.
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