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CHARLOTTE (a la Parisienne)

Cut a Savoy, sponge, or rice cake into thin horizontal slices, spread some good jam on each slice, and restore the cake to its original shape. Cover it equally with an icing made by mixing the lightly-whisked whites of four eggs with five ounces of pounded loaf sugar. Sift a little more sugar over it, and dry the icing in a gentle oven. Pound cake may be iced in the same way, but, of course, if this is used the jam should be omitted. The Charlotte must remain in a gentle oven till the icing is dry. Probable cost, 1s. 8d. for a medium-sized cake. Sufficient for four or five persons.