Française

—this is prepared and served like a charlotte russe, with the exception that it is filled with blanc manger or fromage à la crème instead of cream.

of fruit—this is made of cherries or any kind of berries; cherries must be stoned carefully. Dip the fruit in wine-jelly as soon as the latter is cool, but not firm, and line a mould with it. By having the mould on ice it will be more easily done. Fill the mould with cream, as for charlotte russe, place on ice, and serve as soon as congealed. When the mould is taken from the ice, dip it in warm water a few seconds, place a dish over it, turn upside down, remove it, and serve immediately. A charlotte of fruit is sightly enough without decorations; it requires some time to make it, but it is worth the trouble, being a handsome as well as a good dish. --—line a mould as for the above. Put one ounce of gelatin in a bowl with about three tablespoonfuls of water and leave it so for about half an hour. Mix well together in a saucepan four yolks of eggs and three ounces of pulverized sugar, add about three tablespoonfuls of milk, and mix again; set on the fire and stir for about three minutes, add the gelatin, stir again, give one boil, and put away to cool a little. Beat four whites of eggs to a stiff froth, turn the above mixture into them, mix gently again; fill the mould with the whole, place on ice till perfectly cold. When cold, turn upside down on a dish, remove the mould, decorate as the preceding one, and serve cold.

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