Charlotte Cachée.
1 thick loaf of sponge or plain cup cake.
2 kinds of fruit-jelly, tart and sweet.
Whites of 5 eggs.
1 heaping cup of powdered sugar.
Juice of 1 lemon.
Cut the cake into horizontal slices of uniform width. Spread each with jelly—first, the tart, then the sweet, and fit into their former places. Ice thickly with a frosting made of the whites, sugar, and lemon-juice. Set in a sunny window, or slow oven, to harden. The former is the better plan.