hree heaping tablespoonfuls of powdered
sugar until it will stand in a heap; flavor it a little; place this on
the jelly. Set them aside in a cold place until time to serve.

ECONOMICAL CHARLOTTE RUSSE.

Make a quart of nicely flavored mock custard, put it into a large
glass fruit dish, which is partly filled with stale cake (of any kind)
cut up into small pieces about an inch square, stir it a little, then
beat the whites of two or more eggs stiff, sweetened with white sugar;
spread over the top, set in a refrigerator to become cold.

Or, to be still more economical: To make the cream, take a pint and a
half of milk, set it on the stove to boil; mix together in a bowl the
following named articles: large half cup of sugar, one moderately
heaped teaspoonful of cornstarch, two tablespoonfuls of grated
chocolate one egg, a small half cup of milk and a pinch of salt. Pour
into the boiling milk, remove to top of the stove and let simmer a
minute or two. When the cream is cold pour over the cake just before
setting it on the table. Serve in saucers. If you do not have plenty
of eggs you can use all cornstarch, about two heaping teaspoonfuls;
but be careful and not get the cream too thick, and have it free from
lumps.

The cream should be flavored either with vanilla or lemon extract.
Nutmeg might answer.

TIPSY CHARLOTTE.

Take a stale sponge cake, cut the bottom and sides of it, so as to
make it stand even in a glass fruit dish; make a few deep gashes
through it with a sharp knife, pour over it a pint of good wine, let
it stand and soak into the cake. In the meantime, blanch, peel and
slice lengthwise half a pound of sweet almonds; stick them all over
the top of the cake. Have ready a pint of good boiled custard, well
flavored, and pour over the whole. To be dished with a spoon. This is
equally as good as any charlotte.

ORANGE CHARLOTTE.

One-third of a box of gelatine, one-third of a cupful of cold water,
one-third of a cupful of boiling water and one cup of sugar, the juice
of one lemon and one cupful of orange juice and pulp, a little grated
orange peel and the whites of four eggs. Soak the gelatine in the
cold water one hour. Pour the boiling water over the lemon and orange
juice, cover it and let stand half an hour; then add the sugar, let it
come to a boil on the fire, stir in the gelatine and when it is
thoroughly dissolved, take from the fire. When cool enough, beat into
it the four beaten whites of