Charlotte Russe - Very Fine

One pint of whipped cream, one-half ounce of gelatine, dissolved in one gill of hot milk, whites of two eggs, one small teacupful of powdered sugar; flavor with bitter almond and vanilla. Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and milk last. It should be quite cold before it is added. Line a mould with slices of sponge cake and fill with the mixture. Set upon the ice to cool.

Charlotte Russe

One ounce of gelatine, one pint of sweet milk, one of cream, four eggs, sugar to taste; beat the sugar and yolks of eggs together until very light, boil the gelatine in the milk, and strain over the eggs and sugar; whip the cream, which must be very cold, to a nice froth and add to the above; flavor with vanilla. Line the dish you wish to serve it in with sponge cake, and pour the mixture in; then set it on ice till wanted.

Charlotte Russe

First, line the moulds with sponge lady-fingers - you can get them at the bakery, and, if fresh, are very nice, and saves much trouble - pack them around the sides of the mould, which should be about as deep as the fingers are long, so that they will keep in place firmly; stick them together with jelly. Second, pour a teacupful of boiling water over half a box of gelatine, and dissolve it thoroughly. Then take one pint of thick cream from the ice, and whip it until it thickens; then pour in briskly, the gelatine, two teaspoonfuls of vanilla, the whites of seven eggs, beaten to a froth, and one teacupful of powdered sugar; fill the mould to the top of the lady-fingers, and put in a cool place. This will fill two good sized moulds.

Charlotte Russe - Very Nice

One pint of whipped cream, two eggs, one and one-half cup-fuls of sugar, two-thirds of a cup of sweet milk, one teaspoonful of vanilla, one-half box of gelatine dissolved in a little cold water. Beat the sugar and yolks of eggs together until light, boil the gelatine in the milk and strain over the eggs and sugar; whip the cream and whites of eggs to a nice froth, and add to the custard; add the flavoring. Line the dish with sponge cake and pour in the mixture; set it in a cold place.

Chocolate Charlotte Russe

Soak in cold water one ounce of gelatine; take three sticks of chocolate, mix in a pint of cream, adding the soaked gelatine. Put all over the fire, and boil slowly until the whole is melted; then take off the fire, and let it cool. Take the yolks of six and the whites of four eggs, beat very light, and stir gradually in the mixture in turn with one coffee cupful of sugar. Simmer the whole over the fire, but do not let it boil; then take it off, and whip to a strong froth; line the moulds with sponge cake, and set it on ice.