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Russian Charlotte

Trim off the ends of eighteen or twenty Savoy biscuits perfectly straight, line the sides of a straight dry mould with them, and take care to join them perfectly, so that the contents of the charlotte cannot escape, then ornament the bottom of the mould with dried fruit or strips of angelica. Soak a quarter of an ounce of gelatine, and dissolve it in a quarter of a pint of hot milk. Whilst it is cooling whip half a pint of double cream till thick. Mix with it a spoonful of sugar, a few drops of flavouring, and the melted gelatine. Put the mixture into the mould, a small quantity at a time, and let it remain in ice until it is firm. When it is wanted, turn it out carefully upon a glass dish, and serve. If the mould cannot easily be turned out, plunge it into hot water for a moment. Probable cost, 2s. Sufficient for six or eight persons.