Charlotte

Set away for three or four hours, then take the mold from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

Chocolate charlotte.

Soak a quarter of a package of gelatin in one-third of a cupful of cold water for two hours.

Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water.

Sprinkle a generous half cupful of powdered sugar over the cream.

Now add the chocolate and gelatin mixture, and stir gently until it begins to thicken.

Line a quart charlotte mold with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mold.

Place the charlotte in a cold place for an hour or more, and at serving time, turn out on a flat dish.