Busters Recipes

Orange Charlotte

1 pt cream (heavy); whipped stiff
1 Cup orange juice
1 Cup sugar
1/4 Cup lemon juice
1 Pkg. knox gelatin
1/4 Cup cold water
1/2 Cup water; boiling
1 sponge or angel food cake

1. Mix juices and sugar.
2. Sprinkle gelatin over cold water and mix. Add boiling water and combine
with fruit juices. Chill until set.
3. Fold into stiffly beaten cream.
4. Cut up cake, and place half of pieces in 9 x 13-inch pan. Cover with
half the gelatin mixture. Add the rest of the cake, and cover with
remaining gelatin mixture.
5. Cover with chopped nuts, if desired, and chill overnight.
6. Serve with sweetened whipped cream; garnish with cherry.

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