Moulds of Pudding, Creams, Charlotte Russe, Ice-Cream, etc.
Anything stiff enough to be moulded should be cut in slices from three fourths of an inch to an inch thick; the wider slices in oval-shaped moulds may be divided through the middle. A broad silver knife with a raised edge is very convenient to use in serving Bavarian Cream, Ice-Creams, and Charlottes.