SAVOY CHARLOTTE.
300. Lay some slices of sponge cake in the bottom of a deep dish; moisten it with wine. Make a custard of one quart of milk and five eggs, with as much sugar as will sweeten it. Beat the eggs, stir them into the milk with the sugar, pour it in a pan, place the pan in a vessel of water, put it in the oven, and as soon as the custard is thick, set it away to cool. With a silver spoon lay the custard over the cake. Take half a pint of cream, flavor it with wine and white sugar, whip it to a froth, and as the froth rises, take it off carefully and lay it on the custard.
The wine may be dispensed with, and the charlotte be very nice, if made according to the above directions.