Now whip the white of egg to a stiff froth, and stir this
also into the bowl, being careful not to beat down the froth,
while stirring ; after wliich prepare the lady-fingers by
splitting them apart, and cutting the sides of each so that
they may fit squarely together, and line a pint souffle tin,
with these placed perpendicularly.
Pick the cherries up one by one with a skewer, and dipping
them into cold water, arrange them in any fanciful form in
the bottom of the tin. When the cream has commenced to
firm a little in the bowl, pour it into the mould very care-
fully, in order that the wall of lady-fingers may not become
disarranged, and set the whole away to harden.
When the charlotte russe has firmed sufficiently to be
turned out of the mould, transfer it to a dessert-dish, using
care not to break its shape or to disarrange the cherries which
garnish the top.
NOTES. — Charlotte russe may also be made by baking a sponge-
cake in very thin sheets as for rolled jelly -cake, and cutting this
into lengths about four inches wide and ten long, form these into
small cups, sticking them together by brushing a little white of egg
between the overlapping ends.
Arrange the cake cups upon a platter, placing a round of orna-
mental paper under each, fill them two-thirds full with the cream
prepared as above ; and when this hardens, whip sufficient white of
egg to a stiff froth, and fill up the cups, placing upon the top of
each a small lozenge cut for the purpose from the sponge-cake.
When filled, they should be covered over with a sheet of paper, and
placed in the oven for a moment to " set " the white of egg froth,
when they are ready to serve. The lozenges upon the top of each
may be garnished with a raisin or candied cherry if desired.
Eice Cream. — Two large table-spoonfuls of finely cracked
rice, one pint of milk, one ounce of butter, two ounces of cut
loaf sugar, rind of one lemon, one half ounce of gelatine, one
half pint of double cream.
Prepare the gelatine by soaking it in the milk for one
hour. Put into a fresh bright sauce-pan the butter, stir into
it the rice, which must be as fine but not finer than granulated
188 ICES, CREAMS, AND JELLIES.
sugar ; add to this by degrees the milk and gelatine, and
rubbing the lumps of sugar upon the riiid of the lemon to
flavour them, throw these into the sauce-pan, place the sauce-
pan over the fire, and stir its contents until the sugar melts
and the mixture boils.
Allow the boiling to continue for five minutes ; at the end
of which time pour the compound into a bowl, and set it
aside until it becomes nearly cold.
Beat the cream to a stiff froth, stir it lightly into the
bowl, and pour all into a mould which must have previously
been prepared by being dipped into cold water, after which
the mould should be packed in ice until the cream becomes
sufficiently firm to turn out and serve. Eice cream should
be served with raspberry jam surrounding it.
Velvet Cream. — One ounce of gelatine, one half pint of
white wine, one lemon, three ounces of cut loaf sugar, one
pint of double cream, one half gill of cold water. ✪ Rice Cream
Page 124 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Now whip the white of egg to a stiff froth, and stir this also into the bowl, being careful not to beat down the froth, while stirring ; after which prepare the lady-fingers by splitting them apart, and cutting the sides of each so that they may fit squarely together, and line a pint souffle tin, with these placed perpendicularly.
Pick the cherries up one by one with a skewer, and dipping them into cold water, arrange them in any fanciful form in the bottom of the tin. When the cream has commenced to firm a little in the bowl, pour it into the mould very carefully, in order that the wall of lady-fingers may not become disarranged, and set the whole away to harden.
When the charlotte russe has firmed sufficiently to be turned out of the mould, transfer it to a dessert-dish, using care not to break its shape or to disarrange the cherries which garnish the top.
NOTES. — Charlotte russe may also be made by baking a spongecake in very thin sheets as for rolled jelly -cake, and cutting this into lengths about four inches wide and ten long, form these into small cups, sticking them together by brushing a little white of egg between the overlapping ends.
Arrange the cake cups upon a platter, placing a round of ornamental paper under each, fill them two-thirds full with the cream prepared as above ; and when this hardens, whip sufficient white of egg to a stiff froth, and fill up the cups, placing upon the top of each a small lozenge cut for the purpose from the sponge-cake. When filled, they should be covered over with a sheet of paper, and placed in the oven for a moment to " set " the white of egg froth, when they are ready to serve. The lozenges upon the top of each may be garnished with a raisin or candied cherry if desired.
Eice Cream. — Two large table-spoonfuls of finely cracked rice, one pint of milk, one ounce of butter, two ounces of cut loaf sugar, rind of one lemon, one half ounce of gelatine, one half pint of double cream.
Prepare the gelatine by soaking it in the milk for one hour. Put into a fresh bright sauce-pan the butter, stir into it the rice, which must be as fine but not finer than granulated sugar ; add to this by degrees the milk and gelatine, and rubbing the lumps of sugar upon the rind of the lemon to flavour them, throw these into the sauce-pan, place the saucepan over the fire, and stir its contents until the sugar melts and the mixture boils..
Allow the boiling to continue for five minutes ; at the end of which time pour the compound into a bowl, and set it aside until it becomes nearly cold.
Beat the cream to a stiff froth, stir it lightly into the bowl, and pour all into a mould which must have previously been prepared by being dipped into cold water, after which the mould should be packed in ice until the cream becomes sufficiently firm to turn out and serve. Eice cream should be served with raspberry jam surrounding it.
Velvet Cream. — One ounce of gelatine, one half pint of white wine, one lemon, three ounces of cut loaf sugar, one pint of double cream, one half gill of cold water.
Records on this page
Rice CreamVelvet Cream