1/4 box of gelatine. 1 pint milk. 2 eggs. 3 tablespoonfuls of sugar. Small teaspoonful of vanilla.
Put the gelatine in the milk and soak fifteen minutes; put on the stove and heat till it steams, but do not let it boil; stir carefully often, as there is danger of its burning. Beat the yolks of the eggs with the sugar, and put these in the custard, and cook till it all thickens and is smooth, but do not boil it. Strain, cool, and add the vanilla, and last fold in the beaten whites of the eggs, and put in a mould on the ice.
Preserved peaches laid around this are very nice, or rich pineapple, or apricot jam; or a ring of whipped cream, with bits of red jelly, make a pretty border.
Easy Charlotte Russe
1/4 box gelatine. 1/2 pint of milk. 1 pint thick cream. 1/2 cup powdered sugar. 1 small teaspoonful vanilla.
Put the gelatine in the milk and stand on the stove till the gelatine is dissolved, stirring often. Then take it off, and beat with the egg-beater till cold. Beat the cream with the egg-beater till perfectly stiff, put in the sugar and vanilla, and mix with the milk, and set on ice in a mould. When you wish to use it, turn out and put lady-fingers split in halves all around it.
PUDDING SAUCES
Orange Sauce
3 egg-whites. 1/2 cup powdered sugar. Juice of 2 oranges. Grated rind.
Beat the egg-whites very stiff, add the sugar, then the grated orange-peel, then the juice; beat up lightly and serve at once.