eggs, turn into the mold and set in a
cold place to stiffen, first placing pieces of sponge cake all around
the mold.

BURNT ALMOND CHARLOTTE.

One cupful of sweet almonds, blanched and chopped fine, half a box of
gelatine soaked two hours in half a cupful of cold water; when the
gelatine is sufficiently soaked, put three tablespoonfuls of sugar
into a saucepan over the fire and stir until it becomes liquid and
looks dark; then add the chopped almonds to it and stir two minutes
more; turn it out on a platter and set aside to get cool. After they
become cool enough break them up in a mortar, put them in a cup and a
half of milk, and cook again for ten minutes. Now beat together the
yolks of two eggs with a cupful of sugar, and add to the cooking
mixture; add also the gelatine; stir until smooth and well dissolved;
take from the fire and set in a basin of ice-water and beat it until
it begins to thicken; then add to that two quarts of whipped cream,
and turn the whole carefully into molds, set away on the ice to become
firm. Sponge cake can be placed around the mold or not, as desired.

CHARLOTTE RUSSE, WITH PINEAPPLE.

Peel and cut a pineapple in slices, put the slices into a stewpan with
half a pound of fine white sugar, half an ounce of isinglass, or of
patent gelatine (which is better), and half a teacupful of water; stew
it until it is quite tender, then rub it through a sieve, place it
upon ice, and stir it well; when it is upon the point of setting, add
a pint of cream well whipped, mix it well and pour it into a mold
lined with sponge cake, or prepared in any other way you prefer.

COUNTRY PLUM CHARLOTTE.

Stone a quart of ripe plums; first stew and then sweeten them. Cut
slices of bread and butter and lay them in the bottom and around the
sides of a large bowl or deep dish. Pour in the plums boiling hot,
cover the bowl and set it away to cool gradually. When quite cool,
send it to the table and eat it with cream.

VELVET CREAM, WITH STRAWBERRIES.

Dissolve half an ounce of gelatine in a gill of water; add to it half
a pint of light sherry, grated lemon peel and the juice of one lemon
and five ounces of sugar. Stir over the fire until the sugar is
thoroughly dissolved. Then strain and cool. Before it sets beat into
it a pint of cream; pour into molds and keep on ice until wanted. Half
fill the small molds with fine strawberries, pour the mixture on top,
and place on ice until wanted.

CORNST