The table

1299. Charlottes Glacees. — Take six small charlotte-molds, and line them nicely with twelve biscuits a la cuillere (No. 1231) cut crosswise into halves. Have ready one pint and a half of vanilla ice-cream (No. 1271), and fill the interiors of the molds with it, and turn them onto a dessert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six charlottes, with one macaroon (No. 1210) on top of each, then send immediately to the table. 1300. Charlottes Panachees.— Have six charlotte-molds lined as for charlottes glacees (No. 1299); fill them with a pint of vanilla ice-cream (No. 1271), then turn them onto six cold dessert-plates. Take a pastry- bag (No. 1079), slide down in it a fancy tube (No. 3), and pour into it a pint of whipped creme a la vanille (No. 1254); press a little of this onto the top of the charlottes, arrange over them six macaroons (No. 1210), press a little more cream about the size of a nut on the top of each macaroon, then with the balance of the cream decorate the bottom of the charlottes all around, and serve. 1301. Meringues Glacees. — Prepare a pint and a half of vanilla icecream (No. 1271), and with a round ice-cream spoon divide it evenly onto six cold dessert-plates, and arrange over each two meringue-shells (No. 1250), so as to nearly enclose the ice-cream, and then send to the table. 1302. Meringues Panachees. — Have six meringue-shells (No. 1250); divide evenly into them a pint of vanilla ice-cream (No. 1271). Slide into a pastry-bag (No. 1079) a fancy tube (No. 3), and pour into it a pint of whipped creme a la vanille (No. 1254) ; press half of it into six other meringue-shells, then join them to the other six containing the ice-cream. Lay them on six cold dessert-plates, and decorate the joints nicely with the balance of the cream, then send to the table at once. 1303. Punch a la Lorenzo Delmonico. — Put in a china bowl half a pound of powdered sugar, squeeze in the juice of three fine, sound, large lemons and the juice of a fine, large, red orange, then with a very clean wooden spoon mix together for three minutes. Add half a pint of cold water, a gill of Swiss kirsch, and stir for four minutes more, then strain through a fine sieve into the ice-cream freezer, remove the sieve, and pour into the freezer half a gill of St. Croix rum, a quarter of a gill of Delmonico's fine champagne cognac, and half a pint of Delmonico's champagne. Cover immediately with the lid, and place the freezer in a narrow ice-cream tub, filling the latter all round with broken ice mixed with rocksalt ; then with the handle on the cover turn as sharply as possible for three minutes ; wipe the cover neatly, uncover, and with a wooden spoon detach the punch from the sides of the freezer, as also from the bottom ; cover again, turn the handle for three minutes more, uncover, detach the punch as before, cover, and repeat this three times as explained for the vanilla ice-cream (No. 1271). Have six. cold dessert-plates covered with fancy papers, each one having an L. D. designed on it ; fill six punchglasses with the punch, arrange them on the plates, and send to the table.