1. See that everything is scrupulously clean.

2. See that there is not a speck of flour on the scales or any of the utensils.

3. Wash the egg-shells carefully, and wipe the lemons in a clean cloth.

4. Let the jelly settle well before straining.

5. Never stir the jelly while it is being strained.

6. See that no soap is used in washing the cloth through which the jelly is strained.

Charlotte Russe

Charlotte Russe

Recipe for this sweet will be found on page 894, Part 7. Clear wine jelly, chopped into small pieces, surrounds the mould