Cooking for profit

3. Another way to be adopted when the charlotte-russe is to be set on the table whole, as for a party supper, is to take a deep, plain mould or a tin pan, cover the bottom with the thinnest sliced sponge cake or lady-finders and line the sides with ihe same, fill with cream stiffened with gelatine, keep cold and when set, turn it out of the mould bringing the bottom on top and ornament that either with whipped cream piled up and spotted with strawberries or else with only a coat of icing and a border. Cream stiffened with gelatine is called Bavarian cream — see receipts below. 862-— Individual Charlotte-Russe. Six Ways. 1. It is best to make individual charlottes where the time allows, for hotel dinners or parties. In some places paper cases can be bought and the charlottes made and served in them. Make the same mixture as for sponge roll, very thin, and cut in bands and pieces that will iit inside; then fill with whipped cream. Some of the largest hotels serve them in these paper cases always. 2. If you have no ready-made cases you can make some of white unruled paper, cutting the first piece to fit inside a small tumbler, and then using it for a pattern to cut the others by. Paste them together, put in a bottom and fringe the edges. Line with lady-fingers made small and cut to fit; fill with whipped cream and serve them in the cases. 3. Small sponge cakes can be baked in the deep muffin pans or gem pans — they are tumbler-shaped — the inside cut out to be made into pudding, and the shells filled with cream, and sent in without a paper case. 4. Another way and a good one is to cut sponge-roll sheets into pieces that will just line the inside of deep muffin rings of the sort that have no bottom. Fill them with cream stiffened with gelatine and set on ice, and \yhen cold and firm slip them out of the rings, and serve with a fine strawberry' on top or ornament with pink spots of meringue. 5-6. A good deal of variety can be had with this form of charlotte as, sometimes, white sponge cake can be made and filled with yellow Roman cream (No 194) or with chocolate or coffee cream, and another time the ordinary yellow sponge cake lining can be fuled with white cream, or strawberry cream, etc. 863— About Whipped Cream. Good thick cream, if cold, can be made firm enough by beating with a wire egg whisk to fill charlottes, or even plates lined with a thin sheet of cake, or to spread over a cream pie without the addition of gelatine or anything else, and once so whipped to firmness it will not go down again as long as it is kept cold provided, however, that there is not mucli sugar mixed with it. A half-pint cup of good cream will increase in volume, when beaten sufficiently, to fill about eight of the small charlotte cases previously mentioned. 864— Bavarian Cream— Best.