Orange Charlotte Russe

1/2 c. orange juice.

3/4 c. sugar.

1/2 c. water.

2 eggs.

1 1/2 tbsp. gelatine, dissolved in 1/4 c. cold water.

1 pt. double cream (whipped).

Boil orange juice, sugar and water together. Beat yolks of eggs very light, stir into the eggs the hot mixture; then return to fire and cook until the mixture will coat the spoon. Remove from fire, add dissolved gelatine, strain and set in ice water till partly thick; then add beaten whites of egg and the cream. Pour in molds. Decorate with slices of oranges or lady fingers.

Maple Charlotte Russe

1 tbsp. gelatine, dissolved in 1/4 c.. cold water.

4 eggs.

1 c. maple syrup.

1 pt. double cream.

Beat yolks of eggs slightly, add maple syrup and cook over slow fire, stirring constantly till it thickens; remove from fire, add gelatine, allow to cool, stirring occasionally to keep from forming hard lumps. Whip the cream and add to the cream the beaten whites of eggs; then add slowly the gelatine mixture; mix well together. Line a charlotte mold with lady fingers or stale light cake, and pour in the mixture; let stand for 24 hours before serving.