The new century cookery book

1733. Charlotte de Gaufrettes. — 1 large box cigarette wafersSwiss gaufres), icing sugar ( glace royale), 1 gill milk, l^r gill cream, ^ oz. caster sugar, ^ oz. gelatine, ^ teaspoonful Cayenne or vanilla essence, glace cherries. For crust : ^ lb. flour, 2 oz. butter, 2 oz. caster sugar, ^ egg, \ oz. ground almonds. . Line the sides of a plain charlotte mould with the gaufres, fit them close to each other by means of a little royal icing. Heat up the milk, add the gelatine and let dissolve, whip the cream ; add the sugar, Jr oz., and the flavouring essence. Strain the milk and gelatine, and add it to the cream ; stir it until it begins to cool and thicken, then pour it into the mould. Great care must be taken, so as not to disturb the wafer biscuits. Put the mould in a cool place to set. Prepare a paste with the flour, butter, 2 oz. sugar, egg, and almonds. Roll out, and stamp out a round the size of the charlotte mould in use ; bake this in a moderate oven, and let cool. Place this crust on a dish, unmould the charlotte on to the paste crust, decorate with glace or crystallised cherries. A little whipped cream may be arranged ■on the top if liked. 1734. Charlotte de Groseilles vertes (Gooseberry Charlotte). — Line a plain charlotte mould with finger-biscuits or slices of genoise ; when the bottom of the mould and the sides are carefully lined fill the mould with a well prepared half -set gooseberry cream made as directed in No. 1699. Place the mould on the ice till set, turn out, and serve when required. 1735. Charlotte Hollandaise. — - Proceed to line a plain charlotte mould with biscuits the same as for an ordinary charlotte russe. Fill the mould with a well-prepared rich chocolate or cocoa cream or bavaroise (No. 1681). 1736. Charlotte Basse d la JPlombiere.— 14 to 18 finger - biscuits, 1 gill of milk, 1 oz. ground almonds, ^ gill cream, 1 small glass maraschino liqueur, 1 dessertspoonful caster sugar, % oz. ■gelatine. Trim the edges of the biscuits, cut off the tips, and line the bottom and sides of a plain charlotte mould with these, so that they fit closely to each other. The bottom of mould should be arranged to form a rosette of biscuits ; these must be cut accordingly. Boil up the milk and pour it on to the ground almonds, add the maraschino liqueur and the sugar, and stir well. Melt the gelatine with a few drops of water or milk and strain into the above. Whip the cream to a stiff froth and work it gradually into the milk &c. as soon as the latter becomes cool enough. Just before the mixture becomes set pour it into the prepared mould ; this must be done very carefully, so as not to disturb the biscuits. Place the mould on the ice for about an hour and a half. To serve turn the contents of the mould on to a silver or glass dish. 1737. Charlotte a la Suisse. — Line a charlotte mould with red wine jelly about a quarter-inch think, and place it on the ice to set ; then stamp out a cross from the centre of jelly ; remove it and fill the cavity with white cream or bavaroise. Line the sides of the mould with evenly cut slices of Genoise pastry or finger-biscuits. Fill up with alternate layers of vanilla cream and strawberry cream. When set turn out on a dish covered with a folded napkin or dishpaper. Garnish the sides of the charlotte with whipped cream and serve.