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RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

Charlotte Russe, American

Ingredients
  • 4 eggs, separated
  • ¾ c. sugar
  • 1 pt. milk
  • 2 envelopes unflavored gelatin
  • 4 T. cold water
  • ¼ t. cream of tartar
  • ¼ c. sugar
  • 1 t. vanilla
  • Sugar to sweeten
  • 1 pt. whipping cream
  • 1 yellow angel food cake
Preparation Instructions

Dissolve gelatin in water over low heat. Cool. Beat egg yolks. Gradually beat in ¾ cup sugar. Add milk. Cook in top of a double boiler slowly until mixture coats a spoon. Stir in gelatin. Cool. Then stir until smooth. Beat egg whites and cream of tartar to soft peaks. Gradually add ¾ cup sugar, beating until stiff. Fold into custard.

Whip cream with vanilla. Add sugar to taste. Fold into custard. Break for of cake into pieces in glass dessert dishes. Pour custard over cake pieces. Refrigerate over night. Serves 10-12.

Contributed by Irene Messner, 1960

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