Mix the sugar with the yolks of the eggs. Scald the milk and pour it over them. Place it on the fire and stir until the eggs are cooked, but not thickened like a custard, then add the gelatine, which has been soaked for an hour in half a cupful of cold water. When the gelatine is dissolved remove it from the fire, add the vanilla, and let it get cold. When the mixture begins to thicken add the cream whipped to a stiff froth, and turn it into a mold lined with lady-fingers or with slices of sponge-cake.
NO. 136. STRAWBERRY CHARLOTTE RUSSE GARNISHED WITH STRAWBERRIES.
STRAWBERRY CHARLOTTE RUSSE, No. 1
⅓ box of gelatine,
¼ cupful of cold water,
1½ cupfuls of powdered sugar,
1½ teaspoonfuls of lemon juice,
1 quart of berries, crushed and pressed
through a purée sieve,