very carefully stir it into the whipped cream. Now arrange the cake-cups on a platter, put a round of ornamental paper under each, and two-thirds fill them with the whipped cream ; when this gets firm, fill up the cups with white of egg beaten to a stiff froth, and put on top of each a lozenge cut from the thin sponge cake. Cover them with a sheet of paper, and put them in the oven for a minute to set the white of egg. Garnish the top of each with candied cherries (see Fig. 411), and serve. (11) Line the bottom and sides of a dome-shaped mould with thin strips of sponge cake or lady’s fingers. Line the bottom first, arranging the pieces to form a star or rosette, then arrange them in an upright position all round the sides of the mould, packing them closely together. Sweeten 1 pint or more of cream, according to the size of the mould, with caster sugar, flavour it to taste with any kind of essence, and whip it to a stiff froth. Pour the cream carefully over the biscuits, pack the mould in thoroughly pounded ice, and leave it for two or three hours. When ready to serve, turn the contents of the mould carefully out on to a fancy dish, and decorate it according to taste with icing, or it may be left plain. (12) Decorate a Charlotte-mould, using for the sides lady’s fingers, with the ends cut square, or small slices of sponge 2 H Sauces , &c., referred to, see under their special heads. ^ \ 338 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Charlottes — continued. cake ; and for the top, small round sponge cakes or maca- roons. Lay the cakes inside the mould in circles, slightly wetting the overlapping portions with white of egg to keep them in place. While the egg is drying, prepare enough whipped cream to fill the centre of the mould, and just before sending the Charlotte to table fill it with the cream, turn it out of the mould on a dish, and serve it at once. (13) Soak 1 Joz. of gelatine in a little water until soft, then put it into a saucepan with 1 pint of milk and place it over the fire. When the gelatine has quite dissolved, move the saucepan to the edge of the fire, pour in the beaten yolks of three eggs, and stir it until thickened. Remove this mixture from the fire, and leave it until nearly cold, then mix in 1 wineglassful of sherry, 1 breakfast-cupful of thick cream, and 2 heaped table-spoonfuls of lemon- flavoured sugar. Whip the mixture until very thick. Rinse a mould out with cold water, put a layer of savoy cakes at the bottom, and arrange some in an upright position round the sides, cutting off the enls to make them stand. The ends of the cakes may be thrown loosely into the mould. Pour in the cream, and keep the Charlotte in a cool place, or an ice-cliest, for an hour or two. When ready to serve, turn the Charlotte out of the mould on to an ornamental dish. Charlotte Russe✪ Charlotte Russe au Cafe. — Take six small Charlotte-russe moulds. When thoroughly cleaned line them with lady’s-finger cakes, cut into halves ; should they then be higher than the mould, trim them off at the edge. Add to 1 pint of vanilla cream 2 table-spoonfuls of coffee essence✪ Lady's Finger Cakes ; beat thoroughly together for two minutes, and fill the moulds with the mixture. Turn them over on to six dessert-plates, spread a little more cream on the top, and cover each with one macaroon. Dress the rest of the cream round the plates, and serve.

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very carefully stir it into the whipped cream. Now arrange the cake-cups on a platter, put a round of ornamental paper under each, and two-thirds fill them with the whipped cream ; when this gets firm, fill up the cups with white of egg beaten to a stiff froth, and put on top of each a lozenge cut from the thin sponge cake. Cover them with a sheet of paper, and put them in the oven for a minute to set the white of egg. Garnish the top of each with candied cherries (see Fig. 411), and serve. (11) Line the bottom and sides of a dome-shaped mould with thin strips of sponge cake or lady’s fingers. Line the bottom first, arranging the pieces to form a star or rosette, then arrange them in an upright position all round the sides of the mould, packing them closely together. Sweeten 1 pint or more of cream, according to the size of the mould, with caster sugar, flavour it to taste with any kind of essence, and whip it to a stiff froth. Pour the cream carefully over the biscuits, pack the mould in thoroughly pounded ice, and leave it for two or three hours. When ready to serve, turn the contents of the mould carefully out on to a fancy dish, and decorate it according to taste with icing, or it may be left plain. (12) Decorate a Charlotte-mould, using for the sides lady’s fingers, with the ends cut square, or small slices of sponge 2 H Sauces , &c., referred to, see under their special heads. ^ \ 338 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Charlottes — continued. cake ; and for the top, small round sponge cakes or maca- roons. Lay the cakes inside the mould in circles, slightly wetting the overlapping portions with white of egg to keep them in place. While the egg is drying, prepare enough whipped cream to fill the centre of the mould, and just before sending the Charlotte to table fill it with the cream, turn it out of the mould on a dish, and serve it at once. (13) Soak 1 Joz. of gelatine in a little water until soft, then put it into a saucepan with 1 pint of milk and place it over the fire. When the gelatine has quite dissolved, move the saucepan to the edge of the fire, pour in the beaten yolks of three eggs, and stir it until thickened. Remove this mixture from the fire, and leave it until nearly cold, then mix in 1 wineglassful of sherry, 1 breakfast-cupful of thick cream, and 2 heaped table-spoonfuls of lemon- flavoured sugar. Whip the mixture until very thick. Rinse a mould out with cold water, put a layer of savoy cakes at the bottom, and arrange some in an upright position round the sides, cutting off the enls to make them stand. The ends of the cakes may be thrown loosely into the mould. Pour in the cream, and keep the Charlotte in a cool place, or an ice-cliest, for an hour or two. When ready to serve, turn the Charlotte out of the mould on to an ornamental dish. Charlotte Russe au Cafe. — Take six small Charlotte-russe moulds. When thoroughly cleaned line them with lady’s-finger cakes, cut into halves ; should they then be higher than the mould, trim them off at the edge. Add to 1 pint of vanilla cream 2 table-spoonfuls of coffee essence ; beat thoroughly together for two minutes, and fill the moulds with the mixture. Turn them over on to six dessert-plates, spread a little more cream on the top, and cover each with one macaroon. Dress the rest of the cream round the plates, and serve.

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