d pour over the whole.
Now beat the whites of the eggs to a stiff froth, add a tablespoonful
of sugar to each egg and put over the top. Decorate the top with the
largest berries saved out at the commencement.

Raspberry charlotte may be made the same way.

CHARLOTTE RUSSE. (Fine.)

Whip one quart of rich cream to a stiff froth and drain well on a nice
sieve. To one scant pint of milk add six eggs beaten very light; make
very sweet; flavor high with vanilla. Cook over hot water till it is a
thick custard. Soak one full ounce of Cox's gelatine in a very little
water and warm over hot water. When the custard is very cold beat in
lightly the gelatine and the whipped cream. Line the bottom of your
mold with buttered paper, the side with sponge cake or lady-fingers
fastened together with the white of an egg. Fill with the cream, put
in a cold place, or, in summer, on ice. To turn out, dip the mold for
a moment in hot water. In draining the whipped cream, all that drips
through can be re-whipped.

CHARLOTTE RUSSE.

Cut stale sponge cake into slices about half an inch thick and line
three molds with them, leaving a space of half an inch between each
slice; set the molds where they will not be disturbed until the
filling is ready. Take a deep tin pan and fill about one-third full of
either snow or pounded ice and into this set another pan that will
hold at least four quarts. Into a deep bowl or pail (a whip churn is
better) put one and a half pints of cream (if the cream is very thick
take one pint of cream and a half pint of milk); whip it to a froth
and when the bowl is full, skim the froth into the pan which is
standing on the ice and repeat this until the cream is all froth; then
with a spoon draw the froth to one side and you will find that some of
the cream has gone back to milk; turn this into the bowl again and
whip as before; when the cream is all whipped, stir into it two-thirds
of a cup of powdered sugar, one teaspoonful of vanilla and half of a
box of gelatine, which has been soaked in cold water enough to cover
it for one hour and then put in boiling water enough to dissolve it
(about half a cup); stir from the bottom of the pan until it begins to
grow stiff; fill the molds and set them on ice in the pan for one
hour, or until they are sent to the table. When ready to dish them,
loosen lightly at the sides and turn out on a flat dish. Have the
cream ice cold when you begin to whip it; and it is a good plan