Charlotte Russe Recipe

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.

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