Plain Biscuits

Break lightly half a pound of fresh butter into two pounds of flour, add a salt-spoonful of salt and work into a stiff paste with half a pint of skim milk or cold water. Knead this well on the board with the hand, roll out into a large thick sheet, and beat it very well on both sides with a rolling pin. With a round cutter divide it into thick cakes, beat each a little till about the thickness of a captain's biscuit, prick with a fork, place on a well-floured baking sheet, put into a slow oven, and bake a light brown.

Charlotte Russe

The Charlotte Russe is not necessarily expensive, but some little skill is required in arranging the cakes which form the case, so that it may turn out neat and compact. A plain mould is necessary, and the cakes must be of one size and shape, and not so stale as to be brittle. Line the mould first at the bottom and then at the sides with sponge finger biscuits, and set it on the ice. This case may then be filled with a cream, such as suggested for meringues, or with orange, lemon, or apricot cream. A rich puree of apricots, or strawberries, to which a little gelatine, and afterwards whipped cream, has been added, frozen, as for ice pudding, is excellent and appropriate for this purpose. When the mould is filled with cream, immerse it in the ice, cover it with a baking sheet, on which place some ice. Let the Charlotte remain in the ice for an hour, then turn it on to its dish and serve immediately.