Charlotte Russe

Method

1. 1 pint of milk, 1 pint of cream, Yolks of four eggs, ½ cupful of sugar, ¼ boxful of gelatine, 1 teaspoonful of vanilla.
2. Mix the sugar with the yolks of the eggs.
3. Scald the milk and pour it over them.
4. 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.
5. When the gelatine is dissolved remove it from the fire, add the vanilla, and let it get cold.
6. 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.
7. 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, ½ pint of cream, whipped.
8. Soak the gelatine in the water for an hour, then set it in a pan of hot water to dissolve.
9. Add to the crushed berries the powdered sugar, lemon juice, and gelatine.
10. Put it aside for a while.
11. When it begins to stiffen, beat it until it is light and spongy, then mix in the whipped cream, being careful not to pour in any of the liquid cream that may have drained to the bottom of the dish.
12. Turn the mixture into a charlotte-mold lined with lady-fingers.
13. When it is unmolded garnish it with whole strawberries.
14. Line a china or earthen bowl or mold with strawberries cut in halves, and with the flat side of the berries placed close together against the mold.
15. Arrange one or two rows at a time, and then turn in the mixture to keep them in place.
16. Fill the mold with the same mixture used in No.
17. 1;
18. or fill the mold with plain charlotte-russe filling, or with Bavarian cream.