1. Boil one ounce of gelatine in one pint of milk; beat four eggs and nearly a cup of sugar together until light, and pour over them the gelatine and milk; whip a pint of cream, which must be very cold, to a stiff froth, and add the above mixture; flavor with vanilla; line a mold or dish with thin slices of sponge-cake or lady-fingers, and pour in the mixture and set on the ice.

2. One ounce of gelatine dissolved in a pint of boiling milk; put into a pint of cream a cup and a half of sugar and vanilla to flavor, and whip to a froth; mix with the gelatine, adding the whites of the eggs beaten light; pour into a mold or dish lined with sponge cake, and set on the ice till needed.

Strawberry Charlotte

Make a boiled custard with one quart of milk, yolks of six eggs, and three-quarters of a cup of sugar, flavored to taste. Line a glass dish with slices of sponge cake dipped in sweet cream, lay upon ripe straw-berriss, sweetened to taste, then a layer of cake and strawberries as before. When the custard is cold pour over the whole. Then beat the whites of the eggs to a stiff froth, add a little sugar, and put over the top. Decorate with some ripe berries.

Charlotte Russe

Beat the yolks of four eggs, and stir them into one pint of scalding milk. Boil like custard and set away to cool. Pour a large cup of warm water over a half box of gelatine, set it in the stove, but do not let it get hot; beat the whites of the eggs very light, and add enough pulverized sugar to make stiff; then whip one pint of good cream and stir into the custard; then the whites flavored with vanilla; then the gelatine well dissolved. Mix thoroughly and set away to cool (about two hours). Line your dish with either sponge cake or lady fingers, and fill with the mixture. Let it stand five or six hours.

Pie-Plant Charlotte

Wash and cut the pie-plant into small pieces, cover the bottom of a pudding-dish with a layer of pie-plant and sugar, then a layer of bread crumbs and bits of butter, or thin slices of bread nicely buttered, and so on until the dish is full. Allow a pound of sugar to a pound of fruit. Bake three-quarters of an hour in a moderate oven. If preferred, turn over the charlotte a boiled custard when ready for the table.

Spanish Charlotte

Place crumbs of stale cake or rolled crackers on the bottom of a pudding-dish, and put a layer of any kind of jelly or fruit over them. Continue them alternately until the dish is nearly full, making the crumbs form the tip. Pour a custard over it, and bake. Serve with sauce.

Rice Charlotte

Boil one cup of rice in one quart of milk, with sugar and seasoning to taste; when soft set to cool, and then add a pint of whipped cream; put into a mold alternate layers of rice and peaches, either fresh or preserved, and set on the ice until stiff.