Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Charlotte Russe. ✠

• 1 lb. of lady’s-fingers.
• 1 quart of rich sweet cream.
• ¾ cup powdered sugar.
• 2 teaspoonfuls vanilla or other extract.

Split and trim the cakes, and fit neatly in the bottom and sides of two quart moulds. Whip the cream to a stiff froth in a syllabub-churn when you have sweetened and flavored it; fill the moulds, lay cakes closely together on the top, and set upon the ice until needed.

Or,

You may use for this purpose a loaf of sponge-cake, cutting strips from it for the sides and leaving the crust for the bottom and top, each in one piece.