Cut stale sponge cake into slices about half an inch thick, and line three moulds with it, having a 6pace of hall an inch between each slice; set the moulds where they will not be disturbed until the filling is ready. Now take a deep tin pan and fill about one third full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail, put one pint and a half of cream (if the cream is thick take one pint of cream and half a pint of milk), whip the cream to a froth, and when the bowl is full, skim the froth into the pan which is setting on the ice; keep on doing this until the cream is all froth; now with the spoon draw the froth to one side, and you shall find that there is some of the cream which has gone back to milk; turn this into the bowl again, and whip as before; when the cream is all whipped, stir into it two thirds of a cup of powdered sugar, one teaspoonful of vanilla, and half a box of gelatine, which has been soaked in cold water, enough to cover it, one hour, and then dissolved in boiling water enough to dissolve it, which will be nearly half a cupful; stir all this from the bottom of the pan until it begins to grow stiff; then fill the moulds, and set them on the ice in the pan for one hour, or until they are sent to the table.

When ready to dish them, just loosen them at the sides, and turn out on a flat dish. Have the cream ice cold when you begin to whip it; it is a good plan to put a lump of ice into the cream while you are whipping it.

The directions being so long, may make it appear to be a long and hard process; but it is not so, for it is easily and quickly made. The whip-churn you can get made at your tinman's for a trifle, and as it will be found necessary to have one to make many of these dishes 1 give below directions for making it

A, is a hollow cylinder of tin, perforated in the bottom and upon the sides, as represented above.

B, handle.

C, dash of tin, and perforated like the bottom of the cylinder.

D, cover fitting close upon the upper end of the cylinder. Have the cylinder three inches in diameter and ten inches in height: the dash two and three-quartern inches in diameter, and the handle thirteen inches long. To be made of block tin. With care this will last in a private family fifty years.

Note. - The whip-churn, for making Charlotte Russe and creams, can be procured at Sweetser and Clark's. Market Street, Portsmouth, N. 11., and at F. A. Walker & Co.'s, 83 and 85 Cornhill, and Nos 6 & 8 Brattle Street, Boston, Mass.