froth as it stiffens, and add it gradually to the custard, stirring it very hard after it is all in to prevent its separating. Fill with the mixture the scooped-out sponge cake. Then cover the whole with an icing made in the usual way of white of egg and sugar, flavoured with rose or lemon. Then set it on ice till wanted.
AN ITALIAN CHARLOTTE.—Take a pint of rich cream; set it on ice, and beat and stir it till it becomes a solid froth. Then boil a vanilla bean in half a pint of rich milk till it is highly flavoured. Strain the milk, and when cold mix with it six ounces of loaf-sugar and the beaten yolks of four eggs, and set it over the fire, or rather on a bed of hot coals. Boil it ten minutes, stirring it frequently. When it comes to a boil, add half a pint of clear firm jelly-stock that has been made of calves' feet, or else an ounce of isinglass that has been melted in barely as much boiling water as will cover it. Stir the mixture well, and let it remain five minutes over the fire. Then take it off, and place it on ice, stirring it till it begins to thicken. When it is about the consistence of very thick gruel, add the whipped cream. Have ready an almond sponge cake, baked in the form of a circular loaf. With a sharp knife cut out the inside of this cake carefully and smoothly; leaving the sides and bottom together, so as to form a mould not quite an inch thick. Fill this up to the top with the Charlotte mixture; and placing a large plate beneath it, set it on ice to congeal. In the mean time, prepare a meringue or icing of beaten white of egg, thickened with powdered loaf-sugar, and flavoured with extract of orange-flowers. Cover the top and sides of the Charlotte with this icing; spread on evenly, and smoothed with a knife dipped in cold water. Ornament it with coloured sugar-jelly rings, handsomely arranged, or any other nice bonbons.
