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.