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CHARLOTTE (a la St. Denis)

Ornament an oval Charlotte mould with cut cherries, angelica, and small fancy slices of apple, until the mould is covered, then line thickly with maraschino jelly. Pass some preserved peaches through a fine sieve, whip half a pint of cream, mix together with a little grated cocoa-nut, sweeten, add half an ounce of leaf gelatine soaked and melted, pour into the mould and put away into a cold place. When needed, turn out and garnish with slices of pine-apple Probable cost, 2s.