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2½ squares chocolate ⅓ cup stoned raisins (finely chopped) 2 tablespoons lemon juice 1 teaspoon salt Cream the butter, add flour, and salt; add gelatine, and strain through double cheese-cloth; then add one-half the recipe for Charlotte Russe. Caramel Charlotte Russe ¼ box gelatine or beaten whites of eggs slightly, add cream, and beat thoroughly.

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