Addenda
Queen Mab's pudding it is not unlikely may have been the predecessor of well-known charlotte russe. The writer remembers first seeing the name in a little cook-book by a titled lady, that must have been published half a century ago. It has since reappeared in many places. Queen Mab's pudding, is a charlotte made by lining a mould with lady-fingers striped with red jelly, and filling with the gelatine cream that is variously called lemon cream, velvet cream, (creme veloute), jaune-mange, and perhaps others names. It is not the purpose here to enter into the methods and merits of gelatine creams, and a short course will be taken with this: