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Chantilly Charlotte

Line a dome-shaped mould with lady's-finger biscuits, arranging them artistically according to taste; put into a basin one pint or more of thick cream, and whisk it with an egg-beater until it is formed into a stiff froth. For one pint of cream, add gradually four ounces of powdered sugar and one-half ounce of soaked gelatine. Flavor the cream with a few drops of essence of violets; pour it carefully into the mould with the biscuits, and pack the mould in salt and pounded ice for an hour or two. When it is ready to serve, turn the contents of the mould carefully out on a fancy dish, and serve.