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Fruit Charlotte

Line a charlotte-mould with sweetened short paste, mask the paste all round the inside with paper, fill it with flour, and bake; when done take it out of the oven, turn out the flour, remove the paper, turn the paste out of the mould, spread a layer of apricot marmalade inside it and put it back into the mould. Prepare a coarse salpicon with some preserved fruits and let them soak in maraschino for three hours. Boil a stick of vanilla and seven ounces of sugar with one pint of milk and beat in the yolks of seven eggs. Strain this cream and when it is cool freeze it in a freezer; when frozen mix in gradually three tablespoonfuls of maraschino and six tablespoonfuls of whipped and sweetened cream. Drain the fruits and fill the charlotte-mould with alternate layers of the fruits and cream. Shut the mould, lute its junctures with paste and pack it in salted ice for two hours. When ready, turn it out onto a fancy dish, mask it all over with apricot marmalade, ornament the top with a variety of different-colored preserved fruits, and serve.