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RECIPES FROM THE RETRO HOUSEWIFE
Charlotte Russe, American
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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