Home Page

Story Soup Kids - Mixing up their next great adventure

Menu

Sprinkles
Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots
Awards

Easy Charlotte Russe

Easy Charlotte Russe

1/4 box gelatine.
1/2 pint of milk.
1 pint thick cream.
1/2 cup powdered sugar.
1 small teaspoonful vanilla.

Put the gelatine in the milk and stand on the stove till the gelatine is dissolved, stirring often. Then take it off, and beat with the egg-beater till cold. Beat the cream with the egg-beater till perfectly stiff, put in the sugar and vanilla, and mix with the milk, and set on ice in a mould. When you wish to use it, turn out and put lady-fingers split in halves all around it.
 

 

 

 

 

 

 

 

 

 

Back to Top

A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Desserts

Baked Custard
Tapioca Pudding
Floating Island
Cake and Custard
Brown Betty
Lemon Pudding
Rice Pudding with Raisins
Bread Pudding
Cabinet Pudding
Cottage Pudding
Prune Whips
Junket
Strawberry Shortcake
Cake Shortcake
Jellies
Snow Pudding
Velvet Cream
Easy Charlotte Russe