Miss Parloa's kitchen companion

Just before serving-time chop half a cupful of pistachio nuts very fine, and beat the whites of the two eggs to a froth, — not extremely dry. Turn the charlotte out upon a dish, and after covering it with the beaten eggs, sprinkle thickly with the chopped nuts. Have a pint of cream, two table-spoonfuls of sugar, and two of sherry whipped to a froth, and heap around the charlotte. The whipping may be done at any time, and the flavoring omitted if plain cream be preferred. Coffee Charlotte. There will be required enough lady-fingers or stale sponge cake to line a two-quart mould, or two smaller moulds, three quarts of whipped cream, half a package of gelatine, one cupful of sugar, half a cupful of milk, half a cupful of cold water, half a cupful of boiling water, the yolks of four eggs, and two table-spoonfuls of coffee, ground fine. Soak the gelatine in the cold water for two hours. Put the coffee in a small flannel bag, and place in a small saucepan. Pour the boiling water on it, and steep on the back of the stove for half an hour. Beat the yolks of the eggs and the sugar together. Add the milk and the coffee to them. Place the mixture on the fire, in the double-boiler, and cook until it thickens, stirring all the time. It will take about five minutes. Now add the soaked gelatine, and stir for a minute longer. On taking from the fire, place in a pan of cold water to cool. Stir frequently. Line the moulds with the cake. Now add about a quart of broken ice to the water in which the custard is cooling. Stir constantly until the custard begins to thicken. Add the whipped cream, a little at a time. Stir well from the bottom, and sides. Take a spoonful of the mixture from the bottom, and pour it back again. If it does not sink immediately, you may be sure that the cream is firm enough and should be poured into the moulds ; but should the spoonful sink at once, you must continue to stir the preparation, and repeat the test in a short time. When the moulds have been filled with the cream, set them away in a cold place for an hour or more before serving. Charlotte Russe. For two moulds, each holding one quart, use three quarts of whipped cream, half a package of gelatine, the yolks of four eggs, half a pint of milk, one gill of water, a small cupful of sugar, one teaspoonful of vanilla extract, and enough stale sponge cake or lady-fingers to line the sides of the moulds. Soak the gelatine in the water for two hours. Beat1 the sugar and yolks of the eggs together, and stir the milk into this mixture. Put on the fire in the doubleboiler, and cook for five minutes, stirring all the time. Add the soaked gelatine, and stir until this is dissolved. Take from the fire and cool, stirring frequently. Line the moulds with the cake. Add the vanilla, and place the basin in a pan of ice-water. Stir the custard until it begins to thicken ; then add the whipped cream, about one-third at a time. Stir until the preparation is so thick that it can hardly be poured. Fill the moulds, and set away to harden. If possible, let the moulds stand for an hour or longer. For some tastes the charlotte is improved by the addition of four table-spoonfuls of wine. Charlotte Russe without Cream.