Charlotte Russe Recipe

Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon

powdered sugar, one-half ounce isinglass. Flavor with vanilla or

wine. Brush the biscuit with the white of egg. Line the bottom of a

round mould, standing them upright all around the edge, then place

the mould in the oven for five minutes to dry the egg. Whip the cream

to a stiff froth with the sugar, flavoring and melted isinglass. Fill

the charlotte, cover the top with a piece of sponge cake the shape of

the mould, place on the ice until ready for use.--Mrs. Werner.



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