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Individual Charlottes (Spread some small lady fingers)

Spread some small lady fingers thickly with firm red currant jelly and place by twos together, then cut them lengthwise into stripes and line custard cups with these so that there will be red and yellow stripes all round for the outside. They may be kept in position by slightly wetting the edges of the cake in white of egg. It is well enough for precaution to wipe out the cups first with a touch of olive oil.

For the filling make a rich boiled custard. To each quart allow an ounce of gelatine, (it used to be isinglass), dissolved in water separate, or beaten in the milk while on the fire, which is the shorter way. Favor with lemon. Strain. When cold and so nearly set that the cakes cannot rise and float in it pour this lemon cream into the lined cups, set on ice and turn them out when firm. May be ornamented on top with jelly and whipped cream around in the saucers.