1 tbsp. gelatin
1/2 c. cold water
2/3 c. scalded milk
Beaten white of 1 egg
2/3 c. sugar
1 pt. cream
3 tsp. vanilla
1 doz. ladyfingers

Soak gelatin in cold water, dissolve in scalded milk. Add sugar and vanilla. When mixture begins to thicken, fold in whipped cream, adding 1/3 at a time. Add beaten white of egg. Arrange ladyfingers and fill in with cream. Nuts may be added.

Chocolate: Melt 3 squares of unsweetened chocolate by placing in a small double boiler. Add 1 cup powdered sugar. Dilute with 6 tablespoons boiling water. Add to gelatin mixture while hot. Proceed as in plain Charlotte.