Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again.

Set on the ice a short time before serving.
CHARLOTTE RUSSE.
Make a sponge cake as on p.

216, and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides.

Fill with cream whipped as above, and let it stand on the ice to set a little.

This is the easiest form of Charlotte.