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A Charlotte Russe

1073. Take a plain mould, pour in a little calves' foot jelly to cover the bottom of the mould. When set, take finger biscuits, cut them straight to fit in the mould, and add a little more jelly, coloured with cochineal. Then take a little cream, put it in a basin, add a little lemon juice and loaf sugar pounded, wtth a glass of brandy flavoured to the taste; then whisk it stiff, melt half an ounce of isinglass if the mould is large, if a small one less will do; stir the isinglass in the cream, and pour it in the mould.