CHARLOTTE RUSSE.
Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon powdered sugar, one-half ounce isinglass. Flavor with vanilla or wine. Brush the biscuit with the white of egg. Line the bottom of a round mould, standing them upright all around the edge, then place the mould in the oven for five minutes to dry the egg. Whip the cream to a stiff froth with the sugar, flavoring and melted isinglass. Fill the charlotte, cover the top with a piece of sponge cake the shape of the mould, place on the ice until ready for use. — Mrs. Werner.