Charlotte Russe Recipe

From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.
One-half box gelatine, put to soak in one-half pint of milk for an
hour. Take one-half pint of milk and yolks of two eggs and make a
custard, sweeten and flavor to taste; when thick enough, stir in the
gelatine until cool. Take one quart rich cream, flavored with wine;
sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl
with them. When the custard is cold, stir the cream in it, continuing
to stir until it begins to harden; then pour into bowl. If the cream
is not very rich, add the whites of two eggs.

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