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RUSSIAN CHARLOTTE (another way)

Take some biscuits a la cuillere. These are made the same as sponge biscuits, but, instead of being baked in frames or in a form, they are made into thin cakes about two inches wide and four or five long; they are then baked on wafer-paper, the top being glazed with sugar sifted through a tamis. They should be baked in a very moderate oven. Line a form at the sides and bottom with them, placing them so close together that no space remains between; fill the centre with a whipped cream or a fromage; turn the charlotte out into a dish, and send at once to table. It should not be kept long unless on ice.