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Charlotte for a Small Party

And now for the convenience of those wishing just one charlotte-russe and not enough for a hotel dinner we append a first-class working receipt that will suit. 2 1/2 pints of thin cream. 1 teacupful of maraschino. 7 ounces of sugar. 1 package of Cox's gelatine--1 1/2 ounces.

Put the extra half pint of cream in a small sauce-pan and the gelatine and sugar with it, set over the fire and beat with the wire egg whisk till the gelatine is all dissolved--the quicker the better. Pour the maraschino into the cold cream, then strain in the contents of the saucepan, set the whole in a pan of ice water with salt in it and whip the cream mixture till it begins to set, when pour it into the prepared mold.

The mold should be made ready beforehand. A 2 quart jelly mold will do, or a cake mold. Line it with lady-fingers placed edge to edge, the edges wetted with white of egg. Ornament the top on turning out with whipped cream or meringue.