Plain Charlotte Russe
Ingredients
- 1 cupful thick whipped cream
- 1 cupful rich sweet milk
- 1 ounce gelatine
- 1 cupful pulverized sugar
- 3 whites of eggs, well-beaten
- flavor with vanilla or almond extract
Directions
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 coconut 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.