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Cherry Charlotte

Line a mold with pieces of dry sponge cake, previously dipping it in melted butter. Stew I pound of cherries till tender with 1/2 pound of sugar. Fill the inside of mold with alternate layers of cake and cherries, from which the juice has been drained. Pour the remaining juice and I tablespoonful of melted butter over the whole, and bake in a moderate oven for half an hour.

Turn out on a pretty dish, and serve hot, with either cherry sauce or whipped cream. This same recipe can be made in individual molds, and when turned out, garnished with transparent cherries.