CHARLOTTE RUSSE

Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Cox's gelatin in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatin and the whipped cream. Line the bottom of your mold with buttered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.