Chantilly Charlotte

Line a dome-shaped mould with lady's-finger biscuits, arranging them artistically according to taste; put into a basin one pint or more of thick cream, and whisk it with an egg-beater until it is formed into a stiff froth. For one pint of cream, add gradually four ounces of powdered sugar and one-half ounce of soaked gelatine. Flavor the cream with a few drops of essence of violets; pour it carefully into the mould with the biscuits, and pack the mould in salt and pounded ice for an hour or two. When it is ready to serve, turn the contents of the mould carefully out on a fancy dish, and serve.

French Charlotte

Remove the center from an almond sponge-cake, leaving the bottom and sides about one inch in thickness. Place in a basin with some sherry about one-half pound of macaroons, and allow them to soak well. Whip to a stiff froth one pint of cream. Put the soaked macaroons at the bottom of a sponge-cake mould, then spread a thick layer of preserve over them and fill it up with the cream, piling it high in the center. Ornament the edge and middle with icing by squeezing it through a cornet. Stand the charlotte in a glass dish until required.

Fruit Charlotte

Line a charlotte-mould with sweetened short paste, mask the paste all round the inside with paper, fill it with flour, and bake; when done take it out of the oven, turn out the flour, remove the paper, turn the paste out of the mould, spread a layer of apricot marmalade inside it and put it back into the mould. Prepare a coarse salpi-con with some preserved fruits and let them soak in maraschino for three hours. Boil a stick of vanilla and seven ounces of sugar with one pint of milk and beat in the yolks of seven eggs. Strain this cream and when it is cool freeze it in a freezer; when frozen mix in gradually three tablespoonfuls of maraschino and six tablespoonfuls of whipped and sweetened cream. Drain the fruits and fill the charlotte-mould with alternate layers of the fruits and cream. Shut the mould, lute its junctures with paste and pack it in salted ice for two hours. When ready, turn it out onto a fancy dish, mask it all over with apricot marmalade, ornament the top with a variety of different-colored preserved fruits, and serve.

Orange Charlotte

Line a charlotte-mould with sections of oranges. Put one-third ounce of gelatine into a basin with a little less than a teacupful of water, let it soak until soft, then pour over about the same quantity of boiling water and add eight ounces of sugar and the juice of a lemon. Pass it through a sieve into another basin and add the pulp and juice of sufficient oranges to make one-half pint of it; add a little of the grated rind of an orange and pack the basin in ice to cool. Beat the whites of three eggs to a stiff froth and when the orange mixture begins to thicken add them and beat until it is thick enough to drop from the whisk. Pour it into the mould, pack it in ice, and when set and firm pour it out onto a glass dish, garnish round with crystal-ized orange flowers, and serve.