For filling charlotte-russe or serving instead of ice cream:

2 1/2 pints thin cream.

1 teacup maraschino.

7 ounces sugar.

1 package of gelatine - 11/2 ounces.

Put the extra half pint of cream in a small saucepan, and the gelatine and sugar with it, set over the fire and beat with the wire egg whisk till the gelatine is all dissolved - the quicker the better. Four the maraschino into the cold cream, then strain in the contents of the saucepan, set the whole in a pan of ice water, and whip the cream mixture until it begins to set, when pour it into the prepared mould.

Maraschino is a cordial that gives a pleasant flavor to creams and jellies. It is kept in all first-class bars. Comes in flasks bound in basket work. Is made by steeping the kernels of an Italian cherry in spirits of wine and then adding syrup.