Boil in half a pint of milk a split vanilla bean, till all the flavour is extracted. Then strain the milk, and when it is cold stir into it the yolks of four beaten eggs, and a quarter of a pound of powdered loaf-sugar.

Simmer this custard five minutes over hot coals, but do not let it come to a boil. Then set it away to cool. Having boiled an ounce of the best Russian isinglass in a pint of water till it is entirely dissolved and the water reduced to one-half, strain it into the custard, stir it hard, and set it aside to get quite cold.

Whip to a stiff froth a quart of rich cream, taking it off in spoonfuls as you do it, and putting it to drain on an inverted sieve. When the custard is quite cold, (but not yet set or congealing,) stir the whipt cream gradually into it.

Take a circular mould of the shape of a drum, the sides being straight. Cut to fit it two round slices from the top and bottom of an almond sponge-cake; glaze them with white of egg-, and lay one on at the bottom of the mould, reserving the other for the top. You can get the mould at a tinner's.

Having thus covered the bottom, line the sides of the mould with more of the sponge-cake, cut into long squares and glazed all over with white of egg. They must be placed so as to stand up all round-each wrapping a little over the other so as to leave not the smallest vacancy between; and they must be cut exactly the height of the mould, and trimmed evenly. Then fill up with the custard and cream when it is just begin ning to congeal; and cover the top with the other round slice of cake.

Set the mould in a tub of pounded ice mixed with coarse salt; and let it remain forty minutes, or near an hour. Then turn out the Charlotte on a china dish. Have ready an icing, made in the usual manner of beaten white of egg and powdered sugar, flavoured with essence of lemon. Spread it smoothly over the top of the Charlotte, which when the icing is dry will be ready to serve. They are introduced at large parties, and it is usual to have two or four of them.