A Charlotte à la Parisienne.
1 large stale sponge-cake.
1 cup rich sweet custard.
1 cup sweet cream, whipped.
2 table-spoonfuls rose-water.
½ grated cocoanut.
½ pound sweet almonds, blanched and pounded.
Whites of 4 eggs, whipped stiff.
3 table-spoonfuls powdered sugar.