Cream Charlotte

Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine. Pour into the mould, chill, and serve.

Coffee Charlotte

Thicken a cupful of milk with the yolks of four eggs beaten with a cupful of sugar and add a cupful of very strong coffee. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in two cupfuls of cream whipped solid. Turn into a mould lined with lady-fingers, chill, and serve.

Orange Charlotte

Soak and dissolve half a package of gelatine, using as little water as possible. Add the juice of a lemon, one cupful each of sugar and orange-juice, and a little of the grated orange peel. When cool but not set, fold in a pint of cream whipped solid and turn into a mould lined with slices or sections of oranges.

Peach Charlotte

Rub through a sieve enough canned peaches to make a cupful. Add the juice of a lemon, a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as little water as possible. When cool but not set, fold in the stiffly beaten whites of three eggs, mould, chill, and serve with whipped cream. Pears or other fruits may be used in the same woy.

Victoria Charlotte

Trim the frosting from a loaf of angel-food and cut it into squares. Arrange in a serving-dish, cover with split marshmallows, minced candied fruit, and chopped nuts, and pile high with whipped cream sweetened and flavored to taste.

Apple Cobbler

Sift together four cupfuls of flour, two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and one tablespoonful of sugar. Work into it half a cupful of butter and add enough milk to make a dough that will roll. Line a deep buttered baking-dish with the dough rolled thin, fill with peeled, cored, and quartered apples sweetened and sprinkled with spice, cover the pan with the rest of the dough rolled into a crust, and steam for two hours and a half, or bake. Serve with a sauce made of syrup thickened with cornstarch, seasoned with lemon-juice, grated peel, butter, and grated nutmeg or other spice. Apricots, plums, and peaches or berries may be used in the same way.

Fruit Cobbler

Fill a deep buttered baking-dish with fresh or stewed fruit - apples, peaches, apricots, rhubarb, plums, or gooseberries being commonly used - and cover with a crust made as follows: Sift together two cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it half a cupful of butter and add one egg beaten with a cupful of milk. Spread over the fruit which has been previously sweetened to taste and bake until the crust is done. Serve either hot or cold with cream or any preferred sauce.

Compote Of Apples

Peel and core the apples and cook until soft in syrup to cover, flavoring with lemon or spice if desired. Drain, fill the cores with jelly, reduce the syrup by rapid boiling, pour around the apples and chill. At serving time cover with whipped cream and sprinkle with chopped nuts.