Take a dozen of the square or oblong sponge-cakes that are
commonly called Naples biscuits. They should be quite fresh.
Spread over each a thick layer of raspberry jam, and place them in
the bottom and round the sides of a glass bowl. Take the whites of
six eggs, and mix with them six table-spoonfuls of raspberry or
currant jelly. Beat the egg and jelly with rods till very light,
and then fill up the bowl with it. For this purpose, cream (if you
can conveniently procure it) is still better than white of egg.
You may make a charlotte with any sort of jam, marmalade, or fruit
jelly. It can be prepared at a short notice, and is very generally
liked.