Charlotte Russe

Ingredients:

1 cup powdered sugar
1 cup whipping cream
1 tablespoon gelatin
1/2 cup dry macaroon crumbs
1 cup top milk
1 cup chopped blanched almonds
1/2 teaspoon vanilla
1 tablespoon cooking sherry
sponge cake

Directions:

Soak gelatin in 3 tablespoons cold milk, later add to scalded milk taken from fire. Let cool. Whip cream, add sugar, mix well, then macaroon crumbs, flavoring. Pour into buttered pudding mold lined with thin layer of sponge cake. Place in refrigerator. Add whipped cream.


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