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Strawberry Charlottes in Cases for Fifty

Having prepared 50 paper cases of about the capacity of very small tumblers, according to the directions in the preceding article; next bake 6 sheets of cake of any kind that is suitable to roll up, or of the following, which is right in quantity for 50 small charlottes. 3 rounded cupfuls of granulated sugar--1 1/2 pounds. 15 eggs. 1/2 cup of water. 4 rounded cupfuls of flour--18 ounces.

Separate the eggs. Beat the yolks, sugar and water rapidly for ten minutes. Have the flour weighed or measured ready. Whip the whites perfectly firm. Stir the flour into the beaten yolks, and the whipped whites last. Spread thinly on sheets of blank paper not greased, and bake in a quick oven about 6 minutes.

Careful baking is required, because if dried or burnt the cake will break. Brush the paper, under side, with water, and it can be pulled off the cake. Should any of the sheets become too dry to roll or bend in spite of care in baking, lay them on top of each other after wetting the paper, and let lie so half an hour.

Cut out the pieces of cake by the same paper pattern the shapes were cut by, but a trifle shorter, and put the lining of cake in the paper cases. No bottom of cake is needed, but little square pieces can be pushed down inside if wished.

A short time before serving fill the charlottes with the cream intended for the purpose.