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Charlotte Russe
An Easy Recipe

The following recipe was transcribed ver batim from 

The Nashville Daily American

Nashville, Davidson County, Tennessee

November 16, 1884

An easy way to make Charlotte Russe is to take about one-fifth of a package of gelatin, and half a cupful of cold milk; place this in a farina boiler if you have one; if not, set a basin containing it into a pan or pail of boiling water; stir until the gelatin is dissolved, pour into a dish and place it where it will cool rapidly; then take a pint of perfectly sweet cream, beat it with an egg beater until it is light and thick; flavor the cream with lemon or vanilla and sweeten to your taste; when the gelatin is cold, or at least cool, stir it into the cream and pour this over lady fingers, which you have arranged in a glass dish or mould; to vary the appearances of the dish you can split the lady fingers and cover the cream with them.

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