onfused with raspberry _syrup_,
which is heavily sweetened, but not nearly so fragrant. Before serving
the charlotte remove the pins and take the paper off.

_Charlotte Russe with Gelatine._--Prepare a frame as in last recipe,
also beat a pint of cream sweetened and flavored with wine or to taste;
melt in a pint of milk half an ounce of gelatine. The French gelatine is
very pure, easy to melt, and no more expensive than any other good kind,
and for delicate uses preferable to them. Make the gelatine and milk
into a custard with two eggs, sweeten with two tablespoonfuls of sugar,
flavor to taste, and put to get cold, stirring it once in a while; when
it begins to thicken round the sides of the vessel beat with the
egg-beater till foamy. You have now a vessel of whipped custard and one
of whipped cream, both cold; now mix the cream into the custard, a
little at a time, giving the spoon a light upward movement; _do not stir
it_; that deadens the cream; your object is to keep it light; when all
is mixed, fill the frame of cake with the spongy mixture; decorate it
either with drops and pipings of the mixture applied to the smooth
surface, or with candied fruits cut into forms or various colored
jellies.

Of course a charlotte russe can be varied in many ways. It may be filled
with the custard made with chocolate, and so be brown charlotte, or the
filling may have apricot or currant jelly whipped into it with the
gelatine; this is an admirable change.

_Almond Turban._--Make half a pound of fine puff-paste, give it nine
turns, roll it the last time to the thickness of a dollar; have ready
half a pound of almonds, blanched and chopped; put them in a bowl with
half a pound of powdered sugar and the whites of two eggs, adding a very
little more if the icing is too stiff to spread; spread the almond icing
on the pastry as thick as a twenty-five-cent piece; with a sharp knife
cut the pastry into strips two and a half inches long and one in
breadth; bake these in a moderate oven a very pale brown; make a circle
on a dish of some _firm_ marmalade or jam; when the almond cakes are
cold, dress them in a crown on the jam, which serves to keep them in
place; fill the centre of the turban with vanilla ice-cream or simple
whipped cream.

_Fine Small Cakes for Dessert._--It may not be worth the while of a busy
housekeeper within reach of a first-class confectioner's to make these,
because, although when of fine quality they are always