Take six small charlotte-molds, and line them nicely with twelve biscuits a la cuillere (No. 1231) cut crosswise into halves. Have ready one pint and a half of vanilla ice-cream (No. 1271), and fill the interiors of the molds with it, and turn them onto a dessert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six charlottes, with one macaroon (No. 1210) on top of each, then send immediately to the table.