Susies Charlotte Russe
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Yield: 12 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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Susies Charlotte Russe Preparation
Dissolve gelatin in cold water and set aside. Scald milk and add slowly to 2 beaten egg yolks. Beat in 2 tablespoons sugar and cook over hot water in double boiler until custard coats spoon. Remove from burner. While mixture is hot, add gelatin mixture. Let cool. Beat egg whites into stiff peaks; add egg whites and 1/2 cup sugar to custard. Whip cream and fold in; add vanilla and beat all together. Allow to harden. Line pan with ladyfingers. Pour russe over them and serve. NEWSPAPER ARTICLE, FROM GOV. PRYORS MOTHER, MISS SUSIE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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