Arrange six small sponge cakes in a serving-dish and spread thinly with jelly or jam. Stick blanched and split almonds into the cake and pour over a custard made of a cupful of milk and two tablespoonfuls of sugar, thickened with one egg well-beaten. Flavor with almond.
APPLE CHARLOTTE
Steam a quart of sliced sour apples until soft. Put into a baking-dish with alternate layers of bread crumbs, sprinkling the apples with sugar and cinnamon. Have crumbs on top. Beat the yolk of an egg with two cupfuls of milk, add two tablespoonfuls of melted butter, a pinch of salt, and two eggs well-beaten. Pour over the apples, bake until the milk is absorbed, and serve with sugar and cream.
BLACKBERRY CHARLOTTE
Make a boiled custard with one quart of milk, the yolks of six eggs, three-fourths cupful of sugar, and grated lemon peel to flavor. Line a serving-dish with slices of sponge cake dipped in cream and fill with alternate layers of cakes and blackberries crushed and sweetened. Pour the cold custard over, cover with meringue, and decorate with blackberries.
CREAM CHARLOTTE
Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine. Pour into the mould, chill, and serve.
COFFEE CHARLOTTE
Thicken a cupful of milk with the yolks of four eggs beaten with a cupful of sugar and add a cupful of very strong coffee. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in two cupfuls of cream whipped solid. Turn into a mould lined with lady-fingers, chill, and serve.