ned, and sugar
sifted over them; these also must only just take color in the oven.
These are only suggestions for using up the trimmings from the cups.

XXXI.

MISCELLANEOUS SWEETS.--_Continued._

_Raspberry Charlotte Russe._--The simplest and quite the most effective
way of making charlottes of any kind is the following: Take a strip of
light cartridge or drawing paper from two to three inches wide, measure
it round a mould the size you wish the charlotte to be, and cut it an
inch larger; piece the two ends together, lapping an inch. Lay this
paper circle on an ornamental dish (the one you wish to use), split
lady-fingers, and stand them around it inside like a picket-fence, only
as close together as they will go, inserting a pin from the outside
through the paper and each cake as you do it. When you have lined the
paper completely you will have a close frame of lady-fingers held in
place by pins. Whip a pint of _perfectly sweet_ cream that is at least
twenty-four hours old and has been thoroughly chilled on ice. Sweeten
the cream with two tablespoonfuls of powdered sugar, and flavor it with
a tablespoonful of raspberry _juice_ (not syrup) mixed with a
tablespoonful of powdered sugar; sometimes the raspberry juice will
color the cream a beautiful faint pink, which cannot be improved upon,
but if it is not bright enough in tint stir in one or two drops of
cochineal. If the weather is warm stand the vessel containing the cream
in ice; then beat without stopping to skim the froth as it rises. In
about ten to fifteen minutes the cream ought to be perfectly solid if
all the conditions were observed, and the beating carried on in a cool,
airy room. If, however, the cream is not solid enough to keep shape, set
it on ice for an hour and beat again. Fill the centre of the frame of
lady-fingers, piling it high; decorate either with chopped
pistachio-nuts lightly sprinkled, or with rings of angelica. The
raspberry _juice_ used for flavoring is to be obtained at first-class
druggists', where the best quality of soda-water is sold. It is
unsweetened, and although I have kept it two or three months in cool
weather, it often will not keep many weeks; it is therefore better to
buy it by the gill or half-pint, if your druggist will sell it so, than
to buy a large bottle, although it is so useful for making raspberry
jelly, raspberry shrub, and many other things, that even a bottle is not
likely to be wasted. It must not be c