The sponge-cake may be made with four eggs, one cupful of sugar, one and one-half cupfuls of flour, and two even tea-spoon-fuls of yeast powder, or as described for sponge jelly-cake (sec page 300).

To make an even sheet, professional cooks pass the cake bat-ter through the meringue bag on a large sheet of foolscap pa-per in rows which touch each other, and which run together smoothly when baking; or, without the meringue bag, it may be spread over the sheet as evenly as possible. When baked, an oval piece is cut to fit the bottom of the charlotte pan, then even-sized parallelograms are cut to fit around the sides. Fill with cream made as follows: Whip one pint of cream flavored with vanilla to a stiff froth, and add to it the well-beaten whites of two eggs, and one half-pound of pulverized sugar; mix it all lightly and carefully together. Fill the charlotte pan, or pans, and put them into the ice-chest to set.

This is the best and simplest rnanner of making a charlotte-russe. Many take the trouble to add gelatine, which is unnec-essary. Professor Blot made the filling of his charlotte-russe of sweetened and flavored whipped cream only. It will harden without difficulty if placed upon the ice, and it is very delicate; yet the whites of eggs are an improvement. If there is only enough cake at hand to fit the sides of the pan, put a pa-per in the bottom of the mold cut to fit it, and the charlotte can be served without a top.

These charlottes are very prettily decorated on top with icing squeezed through a small-sized funnel; or, you may pour a transparent icing over the whole, and make the decoration over this with the common icing. Sometimes they are made in littile molds, one charlotte for each plate, and, again, a large charlotte is decorated with a circle of strawberries around it.

Cream is much more easily frothed when placed on ice and thoroughly chilled before whipping; when whipping it, place the froth on a sieve, and all that drops through can be returned to the bowl to be rewhipped. Sometimes professional cooks work the froth with an egg-whisk to make it finer grained.