Charlotte Russe (Plain)

1 cupful thick whipped cream. 1 cupful rich sweet milk. 1 cupful pulverized sugar. 3 whites of eggs, well-beaten.

1 ounce gelatine.

Flavor with vanilla or almond extract.

Dissolve the sugar and gelatine in the milk, stirring continually. Keep hot, but do not let boil; pour into a dish set in ice-water. When nearly cold enough to harden pour in half the cream and beat ten minutes. Whip the 3 egg-whites and stir in, beating five minutes longer. Flavor. Fill the dish or mold with slices of sponge cake or lady-fingers; pour in the prepared cream. Beat the remaining half cupful of cream and spread over the top. Cool on ice, if convenient. If in a mold it will turn out nicely. This may be made without cream, but is not as rich. In this case the whites of 2 more eggs must be sweetened, whipped stiff, flavored and spread over the top; grated cocoanut sprinkled over this will be an improvement, and spoonfuls of jelly dotted over all beautify what is at once a plain, delicious, economical and ornamental dish.

Charlotte Russe (Extra)

Have a glass dish ready, lined with slices of sponge cake or lady cake. Dissolve 1/3 box of gela-jfae in ½ pint of rich sweet cream; place the saucepan in a vessel of hot water - not boiling - and stir until it is dissolved. Sweeten this with ½ cupful of white sugar. Put 1½ pints of rich cream in a large bowl. Flavor with vanilla or orange extract, or both. Set the bowl in a pan of ice-water or snow. When well chilled whip thoroughly with an egg-beater. Add, if wished, the well-beaten whites of 2 eggs and whip again; they will give the cream a little more consistency and make it a little richer. Pour the dissolved gelatine and milk into a broad, shallow dish, stirring all the time to prevent lumps. "When it is nearly cold stir the whipped cream in slowly; pour it into the dish containing the cake, and set away to cool, on ice if possible; ½ pint of the cream may be reserved, whipped to a froth, and spread over the top. The cream may be whipped while the gelatine is cooling.

Cream Charlotte Russe

1 pint sweet cream.

1 wineglassful rose-water.

1 cupful sugar.

Other flavoring may be used in smaller quantity - 1 teaspoon-ful being sufficient for vanilla, almond, etc. Mix and put on ice, or set the dish in a pan of cold water, as it whips much better when chilled. A whip-churn or Dover egg-beater does the work better than a fork. As the froth rises, remove by spoonfuls to a sieve placed over a dish. Repeat this until all has been frothed. The cream that drips down may be frothed over again. Let stand on ice or in a very cool place some time before using. Line the bottom and sides of a glass dish with sliced sponge or lady cake. Add the cold whipped cream and keep cold as possible until served. A much more delicate filling for Charlotte Russe than where gelatine is used. Lady fingers are nice to line the dish.