Charlotte Russe Recipe

MISS EDITH HENRY.



To make the jelly for bottom of mould one half a package of gelatine

soaked in a little over a tumbler of water, sugar to taste, one half a

small cup of cooking wine and enough cochineal to color. Let this stand

until stiff. One pint of sweet cream, one half a box of gelatine

dissolved, wine to taste, one teaspoon of vanilla, a little over half a

cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly

the gelatine. Beat well together and pour into your mould lined with

ladies fingers and jelly.

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