Cassell's dictionary of cookery

Charlotte Prussienne. — Put a little nicely-flavoured red jelly, not quite an inch deep, at the bottom of a plain mould. Let it become stiff. Line the sides of the mould compactly with finger biscuits, and half fill it with good jelly. Put it in the ice pot, and as it begins to freeze fill it up with an equal quantity of well-whipped cream. Serve it turned out of the mould. All sorts of variations may be made in the flavouring of this pudding. Time to freeze, half an hour. It had better remain in the ice until ready to serve. A medium-sized mould will suffice for six persons. Charlotte Busse. — Line a plain round mould with finger biscuits, carefully put them close together, and form a round or star at the bottom of the mould. Take a pint of cream and whisk it well with a little sugar and half an ounce of gelatine dissolved in a little water. Mix with it half a pint of apple, apricot, strawberry, or any other jam, and set it to freeze. Cover it with a piece of Savoy cake the shape of the mould, and be careful to fit it exactly, so that when it is turned out it will not be likely to break. Let it remain in the ice until it is sufficiently frozen. Turn out and serve. If fruit is not at hand the cream may be flavoured with coffee, burnt almond, vanilla, «S:c. Time to freeze, about an hour. Probable cost, 43. Sufficient for a quart mould. Charlotte Russe (another way).— Line a plain round mould with French biscuit of different colours. Divide the mould into four compartments by placing inside pieces of biscuit the height of the mould perpendicularly, dividing the mould into four equal compartments. FiU each division with a different puree of fruit, cover it closely with biscuit, and bake in a good oven. Tm-n it out of the mould, and serve witli a little custard. Time to bake, half an hour. The probable cost will depend upon the fruit witli which it is filled. Sufficient, one pint mould for four persons. Cheese, Bath Cream.— Put a gallon of new milk and two quarts of cold spring water into the cheese-tub, with sufficient rennet to turn it. More will be required than if milk alone were used. When the curd comes let the whey drip from it, then Pour a little water over it and let it drip again. Fill the vat with it, place a weight upon it, and apply dry cloths for a day or two. Turn it out on a plate, cover it with another plate, and turn occasionally. It will be ready for use in a fortnight. Neither salt nor colouring are required. Cheese, Blue Mould, To Produce. — The blue mould which is so much liked in cheese comes no one can tell how. It may be accelerated by brushing it while still soft with a hard brush dipped in whey, and then rubbing it once a day with butter ; and repeating this CHE ( 117) CHE for three weeks, or •until the blue mould begins to appear., Chees'e Can Apees. — Cut a stale loaf into slices about a quarter of an ineh thick. Divide these into pieces about two inches long, and one each wide, and fry them in hot butter or oil fill they are a bright golden colour. Spreach a little thin mustard on each of these pieces, lay over that some Cheshire or Parmesan cheese, and put them in a quick oven till the cheese is dissolved. Serve as hot as possible. Time, altogether, about half an hour. Probable cost, about Id. each piece. Allow two or three piec OS for each person.