_Raspberry Charlotte Russe._--The simplest and quite the most effective way of making charlottes of any kind is the following: Take a strip of light cartridge or drawing paper from two to three inches wide, measure it round a mould the size you wish the charlotte to be, and cut it an inch larger; piece the two ends together, lapping an inch. Lay this paper circle on an ornamental dish (the one you wish to use), split lady-fingers, and stand them around it inside like a picket-fence, only as close together as they will go, inserting a pin from the outside through the paper and each cake as you do it. When you have lined the paper completely you will have a close frame of lady-fingers held in place by pins. Whip a pint of _perfectly sweet_ cream that is at least twenty-four hours old and has been thoroughly chilled on ice. Sweeten the cream with two tablespoonfuls of powdered sugar, and flavor it with a tablespoonful of raspberry _juice_ (not syrup) mixed with a tablespoonful of powdered sugar; sometimes the raspberry juice will color the cream a beautiful faint pink, which cannot be improved upon, but if it is not bright enough in tint stir in one or two drops of cochineal. If the weather is warm stand the vessel containing the cream in ice; then beat without stopping to skim the froth as it rises. In about ten to fifteen minutes the cream ought to be perfectly solid if all the conditions were observed, and the beating carried on in a cool, airy room. If, however, the cream is not solid enough to keep shape, set it on ice for an hour and beat again. Fill the centre of the frame of lady-fingers, piling it high; decorate either with chopped pistachio-nuts lightly sprinkled, or with rings of angelica. The raspberry _juice_ used for flavoring is to be obtained at first-class druggists', where the best quality of soda-water is sold. It is unsweetened, and although I have kept it two or three months in cool weather, it often will not keep many weeks; it is therefore better to buy it by the gill or half-pint, if your druggist will sell it so, than to buy a large bottle, although it is so useful for making raspberry jelly, raspberry shrub, and many other things, that even a bottle is not likely to be wasted. It must not be confused with raspberry _syrup_, which is heavily sweetened, but not nearly so fragrant. Before serving the charlotte remove the pins and take the paper off.