Charlotte Russe Recipe

One pint milk, one-fourth box Nelson's gelatine, two cups sugar,

yolks of two eggs. Mix these ingredients and set in a vessel of

boiling water until gelatine is dissolved. Strain through a sieve.

Flavor with vanilla. When cool, beat in one pint of well-whipped

cream. Line your dish with sponge cake and pour in the custard.

--Mrs. J. B. Henslee.



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