1 pint of cream

1/2 cupful of granulated sugar

4 level tablespoonfuls of cornstarch

1 cupful of grated cocoanut

1 pint of milk

1/4 box of gelatin

3/4 cupful powdered sugar

1 teaspoonful of vanilla

Put the milk in a double boiler, add the cornstarch moistened in about six table-spoonfuls of cold milk; cook until smooth and thick; add the granulated sugar and the cocoanut, mix thoroughly and turn into a shallow baking pan that has been dipped in cold water, and stand aside to cool. The mixture should not be over a half inch thick. When cold and hard, cut the whole in rounds with an ordinary cake cutter; lift each round carefully with a broad knife, and place it on a paper mat in the individual dish on which it is to be served. While these are cooling, cover the gelatin with a quarter cup of cold milk, and soak for fifteen minutes. Stand this over hot water until dissolved; add it to one pint of good, thick, sweet cream; add the powdered sugar and a teaspoonful of vanilla. When this is icy cold, whip it to a stiff froth. Put the mixture into a pastry bag having a half-inch star tube at the end; force it through in fancy forms on top of the charlotte cakes. Garnish with candied rose leaves, blocks of guava jelly, candied violets or chopped nuts.