The encyclopædia of practical cookery

and salt for an hour or two. When ready to serve, turn the contents of the mould carefully out on to a fancy dish, and serve. Charlottes Glacees. — Take six small Charlotte-moulds, and line them nicely with twelve lady’s-finger biscuits cut crosswise into halves. Have ready 14 pints of vanilla ice-cream, fill the interiors of the moulds with it, and turn them on to a dessert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six Charlottes, with one macaroon on top of each ; then send immediately to the table. Charlottes Panachees. — Have six Charlotte-moulds lined as for Charlotte Glacees, fill them with I pint of vanilla icecream, then turn them on to six cold dessert-plates. Take a pastry-bag, slide down in it a fancy-shaped tube, and pour into it 1 pint of whipped vanilla cream ; press a little of this on to the top of the Charlottes, arrange over them six macaroons, 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 round, and serve. Charlotte Russe. — (1) Soak loz. of gelatine in 1 teacupful of milk. Beat the yolks of ten eggs and |lb. of caster sugar together, and put in the double boiler with 1 breakfast-cupful of milk ; stir until the mixture begins to thicken, then add the gelatine, and strain into a large tin basin. Place this in a pan of ice, and when it begins to cool add the whites of the eggs, well beaten, 4 tumblerful of sherry, 1 table-spoonful of vanilla extract, and 1 pint of whipped cream. Mix thoroughly, pour into moulds that have been lined with sponge Fig. 409. Charlotte Russe. cake (see Fig. 409), and set away to harden. With the quantities given two quart moulds can be filled. The lining may be one piece of sponge cake hollowed out, or strips of it, or lady's fingers. The wine may be omitted. Charlotte Russe may be filled with any kind of cream. (2) Soak loz. of gelatine in cold water till soft, make a syrup with 41b. of sugar, | pint of lemon-juice, and 1 pint of orange-juice. When boiling, pour it into the beaten yolks of four eggs, stir well, and cook in a double boiler till it thickens ; then add the soaked gelatine, stir till dissolved, and strain at once into a tin pan placed in ice ; beat occasionally till cold, but not hard. Beat the whites of the eggs to a stiff froth, and then beat all together till it thickens. When almost stiff enough to drop pour at once into moulds lined with cake. Keep on ice, and serve with or without powdered sugar and cream. Vary the fruit by stewing 1 pint of tinned peaches, pine-apple, or apricots in 1 breakfast-cupful each of sugar and water till soft ; then sift, add the yolks of the eggs, and cook till it thickens. Add the gelatine, strain, and when cool add the whites. Grated pine-apple will not require sifting. (3) Mix 1 pint of cream, 1 teaspoonful of vanilla, and 1 teacupful of sugar; place the bowl in ice, and when chilled whip to a stiff froth, and skim off the froth into a sieve. Drain, and whip again that which has drained through. When nearly all whipped, line a glass dish with lady’s fingers or slices of sponge cake, fill with the cream, put cubes of wine jelly, or any bright jelly, on the cream, and keep on ice till ready to serve.