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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

CHARLOTTE RUSSE
 

 Take 1/2 pint of milk, yolks of 2 eggs, 3 tablespoonfuls of sugar, 1 heaping tablespoonful of gelatine; beat the milk, sugar and yolks together, then add the gelatine dissolved in cold water; let boil until creamy, using the double boiler; let cool until it begins to get stiff, then add 1 pint of whipped cream, 2 teaspoonfuls of vanilla, and 1/2 cup of chopped and blanched almonds; pour in moulds lined with sponge cake or lady fingers and set on ice until stiff.

Sister Josie Lohmiller, Pueblo, Colo.