Harper's cook book encyclopædia

and strawberries. Beat the yolks of four eggs slightly, and mix in half a pint of milk. Pour in a double boiler and stir until thick. Dissolve a table-spoonful of gelatine in a little water, and strain into the custard. When cool, add a teacupful of thick cream, half a teacupful of sugar, and a teaspoonful of vanilla. Mix well; pour into the mould. Set on ice ; when firm, turn out carefully and serve. Charlotte Russe, Strawberry, is made of eight lady fingers, one quart of berries, half a pint of cream, and two cupfuls of sugar. Split the lady fingers and line a dish with them. Place in the bottom of the dish a layer of berries and sift over them some powdered sugar ; whip cream to a stiff froth and add a layer of it, then another of fruit and sugar, and so on until all the fruit and cream are used. Place on ice. Serve cold. Any other berries or fruits can be used. Charlotte of Apples. See Fruits. Chartreuse. — A name given to dishes where one element is hidden by the use of one or two others. Also name of a well-known liqueur. Cheese Balls, Fried. — Cheese which has become a little dry will answer for this purpose, though, of course, fresh cheese will be better. Put 3 ozs. of cheese in a mortar, with a dessert-spoonful of finely minced ham, three dessert-spoonfuls of finely grated bread-crumbs, a teaspoonful of dry mustard, a piece of butter about the size of a small egg, two or three grains of cayenne, and the yolk of an egg well beaten. Pound these ingredients together until they are perfectly smooth, then form the paste into bails about the size of a walnut, flatten to a thickness of half an inch, dip them in batter, and fry them until lightly browned, and drain. Place them on a napkin, and serve as hot as possible. Time to fry, two or three minutes. Cheese Canapes. — Cut a stale loaf into slices about a quarter of an inch thick. Divide these into pieces about two inches long and one inch wide, and fry them in hot butter or oil till they are a bright golden color. Spread a little thin mustard on each of these pieces, lay over that some good cheese, and put them in a quick oven till the cheese is dissolved. Serve as hot as possible. Time, altogether, about half an hour. Cheese, Cayenne Cheese Fondue Cheese, Cayenne. — Take % lb. each of flour, butter, and grated cheese. Mix them thoroughly, and add a pinch of salt and cayenne pepper to taste. Mix with yolk of egg and water to a smooth, stiff paste; roll this out to the thickness of half an inch, then cut it into pieces about three inches long and one inch wide. Bake these until they are lightly browned, and serve them as hot as possible. Time to bake the fingers, five to ten minutes. Cheese Charlottes. — Mash smooth half a cream -cheese with one tablespoonful of Roquefort crumbs, using enough sweet cream to make it soft. Add one cupful of sweet cream, two table-spoonfuls of dissolved gelatine, and salt and cayenne to taste. Fill twelve Swedish timbale - cases with this mixture. Sprinkle over with Parmesan, and put in a cold place.