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Iced Charlotte

Take six small charlotte-moulds, and line them neatly with a dozen lady's-finger biscuits cut crosswise into halves. Have ready one and one-half pint of vanilla ice-cream, turn this into the interiors of the moulds, and then turn them onto a dessert-dish with a folded napkin over. Divide the remainder of the ice-cream evenly among the six charlottes, placing one macaroon on top of each, then send immediately to the table.