This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Fit a strip of oiled or paraffine paper into the mould lengthwise, letting the ends hang out over the top; then fit a strip into the mould crosswise, letting the ends hang out as before. Ascertain the length of the lady-finger needed to come just to the top of the mould and trim them all to this length; put the fingers into the mould on the paper with the upper side toward the paper. Let the edges of the fingers just meet or leave a uniform space between them. Carefully put a spoonful of the charlotte mixture at the base of each finger to hold it in place; straighten the fingers and fill the mould with care.
 
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