1300 | Charlottes Panachées.
—Have six charlotte-molds lined as for charlottes glacées (No. 1299); fill them with a pint of vanilla ice-cream (No. 1271), then turn them onto six cold dessert-plates. Take a pastry-bag (No. 1079), slide down in it a fancy tube (No. 3), and pour into it a pint of whipped crême à la vanille (No. 1254); press a little of this onto the top of the charlottes, arrange over them six macaroons (No. 1210), press a little more cream about the size of a nut on the top of each macaroon, then with the balance of the cream decorate the bottom of the charlottes all around, and serve.