Prepare mold or individual moulds with lining of lady fingers or slices sponge cake, lightly fastening same together with little white of an egg. Put in double boiler, one pint of sweet milk, sweeten and flavor to taste, one tablespoonful dissolved gelatine six beaten eggs. Thicken as for boiled custard. When filling is nearly cold add nearly one quart whipped cream. Put in mold and before serving dress with whipped cream. - Mrs. M. S. Carpenter, Hackensack, N. J.

Charlotte Russe

Line individual glasses or molds with lady fingers, or cut sponge cake into slices about half an inch thick, and as narrow and long as desired. Make a filling in double boiler, one teacup sweet milk, two tablespoonfuls soaked gelatine, sugar to taste, vanilla or any preferred flavor. When thick enough take off the fire and partially cool, add gradually two cupfuls rich whipped cream. Put in moulds before thoroughly cold. Set away until ready to serve. Before serving put pretty mound of whipped cream on the top of each dish, with ripe stawberry or cherry on top. - Mrs. Win. F. Dermont, Williams, Ariz.

Charlotte Russe

One-quarter box gelatine, one-quarter cup cold water, one pint cream, one dozen lady fingers, one-third cup bar sugar, one teaspoon vanilla, one tablespoon wine, one-quarter cup boiling water. Soak gelatine in the cold water till softened, chill the cream, line three pint moulds with lady fingers, or narrow slices of sponge cake with crust side out. Leave a little space between the slices and have the cake even at the top, whip the cream and skim off into a granate pan, set in ice water, sift the sugar over the whipped cream, add vanilla and wine. Dissolve gelatine in the boiling water and strain through fine strainer over the whipped cream. Then stir (not beat) rapidly with bowl of spoon resting on bottom of pan. Turn the pan with the left hand while stirring with the right, then if it feels lumpy lift the pan from the ice and place in warm water to melt the gelatine. Stir till the gelatine is well mixed with the cream, and when nearly stiff enough to drop, turn into the mould. Keep on ice and when ready to serve turn out and garnish the tops with jelly. - Boston School Cook Book.

Charlotte Russe

Bake an Angel Food Cake in a border mold, and fill the center with the following charlotte russe mixture: Whip two cups Of cream, add two tablespoons of sugar and flavoring, pour in one-quarter of a box of gelatine that has been dissolved in one cup of hot water after standing in one cup of cold water for an hour. An almond paste is fine when added to the custard. - Mrs. K. W. Williams, Cynthiana, Ky.