STRAWBERRY CHARLOTTE
Take eight lady-fingers, one quart strawberries, one-half pint cream, two cups of sugar; mash one cupful of the berries, split the lady-fingers, moisten with the juice of the crushed berries, and use to line a serving-dish; place in the bottom of dish a layer of berries, season with fine sugar. Whip cream to a froth, add a layer of it, then another of the fruit and sugar, and so on, until all the fruit and cream is used. Place on ice and serve very cold.
Mrs. S. F. Breslauer