Ingredients. - Twelve sponge finger-biscuits. Half an ounce of the best gelatine. One gill of milk. Half a pint of double cream. One dessertspoonful of sifted sugar. Thirty drops of essence of vanilla.

Time required for making, about half an hour.

To make a Charlotte Russe:

1. Take a pint tin and line it inside with sponge finger-biscuits.

N. B. - Be careful to fit the biscuits close to each other, so that they form a wall of themselves.

2. Take a knife and cut off the tops of the finger-lis-cuits that stand above the tin.

3. Put half an ounce of the best gelatine in a small stewpan, with one gill of cold milk, to soak and swell.

4. Pour half a pint of double cream into a basin and whip it to a stiff froth with a whisk.

5. Add to it a dessertspoonful of sifted powdered sugar and thirty drops of essence of vanilla.

6. Put the stewpan on the fire, and stir the gelatine until it is quite melted.

7. Stir the melted gelatine into the cream, pouring it through a strainer.

8. Pour this cream into the tin.

N.B.-Be careful, in pouring in the cream, not to disarrange the finger-biscuits.

9. Stand this tin in ice until it is required for use.

10. For serving, dip the tin into hot water for a second, shake the tin to loosen the cream, and turn it carefully on to a dish.

N. B. - A more economical Charlotte Russe might be made by using a quarter of a pint of custard to a quarter of a pint of cream (as in "Creams," Lesson First).