to put
a lump of ice into the cream while whipping it.

_Maria Parloa._

ANOTHER CHARLOTTE RUSSE.

Two tablespoonfuls of gelatine soaked in a little cold milk two hours,
two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream
stiff in a large bowl or dish; set on ice. Boil the milk and pour
gradually over the gelatine until dissolved, then strain; when nearly
cold, add the whipped cream, a spoonful at a time. Sweeten with
powdered sugar, flavor with extract of vanilla. Line a dish with
lady-fingers or sponge cake; pour in cream and set in a cool place to
harden. This is about the same recipe as M. Parloa's, but is not as
explicit in detail.

PLAIN CHARLOTTE RUSSE. No. 1.

Make a rule of white sponge cake; bake in narrow shallow pans. Then
make a custard of the yolks after this recipe. Wet a saucepan with
cold water to prevent the milk that will be scalded in it from
burning. Pour out the water and put in a quart of milk, boil and
partly cool. Beat up the yolks of six eggs and add three ounces of
sugar and a saltspoonful of salt; mix thoroughly and add the lukewarm
milk. Stir and pour the custard into a porcelain or double saucepan
and stir while on the range until of the consistency of cream; do not
allow it to boil, as that would curdle it; strain, and when almost
cold add two teaspoonfuls of vanilla. Now, having arranged your cake
(cut into inch slices) around the sides and on the bottom of a glass
dish, pour over the custard. If you wish a meringue on the top, beat
up the whites of four eggs with four tablespoonfuls of sugar; flavor
with lemon or vanilla, spread over the top and brown slightly in the
oven.

PLAIN CHARLOTTE RUSSE. No. 2.

Put some thin slices of sponge cake in the bottom of a glass sauce
dish; pour in wine enough to soak it; beat up the whites of three eggs
until very light; add to it three tablespoonfuls of finely powdered
sugar, a glass of sweet wine and one pint of thick sweet cream; beat
it well and pour over the cake. Set it in a cold place until served.

NAPLE BISCUITS, OR CHARLOTTE RUSSE.

Make a double rule of sponge cake; bake it in round deep patty-pans;
when cold cut out the inside about one-quarter of an inch from the
edge and bottom, leaving the shell. Replace the inside with a custard
made of the yolks of four eggs beaten with a pint of boiling milk,
sweetened and flavored; lay on the top of this some jelly or jam; beat
the whites of three eggs with t