ORANGE CHARLOTTE
Soak and dissolve half a package of gelatine, using as little water as possible. Add the juice of a lemon, one cupful each of sugar and orange-juice, and a little of the grated orange peel. When cool but not set, fold in a pint of cream whipped solid and turn into a mould lined with slices or sections of oranges.
PEACH CHARLOTTE
Rub through a sieve enough canned peaches to make a cupful. Add the juice of a lemon, a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as little water as possible. When cool but not set, fold in the stiffly beaten whites of three eggs, mould, chill, and serve with whipped cream. Pears or other fruits may be used in the same way.
VICTORIA CHARLOTTE
Trim the frosting from a loaf of angel-food and cut it into squares. Arrange in a serving-dish, cover with split marshmallows, minced candied fruit, and chopped nuts, and pile high with whipped cream sweetened and flavored to taste.
APPLE COBBLER
Sift together four cupfuls of flour, two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and one tablespoonful of sugar. Work into it half a cupful of butter and add enough milk to make a dough that will roll. Line a deep buttered baking-dish with the dough rolled thin, fill with peeled, cored, and quartered apples sweetened and sprinkled with spice, cover the pan with the rest of the dough rolled into a crust, and steam for two hours and a half, or bake. Serve with a sauce made of syrup thickened with cornstarch, seasoned with lemon-juice, grated peel, butter, and grated nutmeg or other spice. Apricots, plums, and peaches or berries may be used in the same way.