Orange Charlotte Russe

1/2 envelope unflavored gelatin
1 tbsp. orange juice
1/2 c. hot orange juice
1 pt. whipping cream
5 egg whites
1/2 c. sugar, sifted
1 doz. ladyfingers, split
1 c. diced orange sections, white membranes removed
1 c. blanched almonds, chopped

Soften gelatin in one tablespoon or orange juice; dissolve in hot orange juice. Thoroghly cool in refrigerator. Whip cream; gradually add gelatin mixture and continue beating until thick. Beat egg whites until frothy; add sugar, a little at a time, beating until stiff peaks form. Fold into orange mixture. Chill and spoon into dessert glasses lined with ladyfingers. Top with diced orange and almonds. Yield: 6 servings.

Mrs. W.C. Byrom, Bldg. Fund Treas
Milton Garden Club
Milton, Fla.