The new Annie Dennis cook book

Fruit Charlotte Peel and remove the eyes from a small, thoroughly ripe pineapple, and break them apart in small pieces, using a fork for the purpose. Peel and remove the seed from eight finely flavored, ripe, clearseed peaches ; breaking the meat of these apart with a fork also. Sift over the fruit a half teacupful of powdered sugar. Make a white charlotte, using one pint of cream, and turn into a mould. Just as it congeals drop the fruit in evenly, pushing it down in place as more is added. Smooth over the top, put on the cover and pack in ice and salt. It will be ready for use in two hours. Serve with very cold whipped cream, sweetened, but not flavored, and place a few Maraschino cherries on top. The charlotte may be packed in a freezer if a regular mould is not convenient. Charlotte Russe, No. 1 One quart of rich cream, not quite three-fourths pound of sugar, half package of gelatin, four eggs. Whip the cream to a stiff froth ; add the whites of eggs well beaten. Pour over the gelatin a cupful of cold water, place on the stove and let dissolve, stirring all the time; when dissolved, stir in it yolks and sugar (already well beaten), flavor with vanilla, mix cream and whites quickly, and pour into moulds. If liked, add a wine glass of wine to the yolks and sugar. This is really congealed eggnog. Charlotte Russe, No. 2 Whip three quarts of cream to a stiff froth. Soak two ounces of gelatin in enough cold water to cover it, for one hour; then dissolve in boiling milk, about one and a half pints. Beat twelve eggs separately, add two cupfuls of sugar to yolks and two to the cream. Mix beaten yolks and sugar to the boiling milk and gelatine ; stir until it begins to congeal, then add beaten cream and a half pint of wine. White Charlotte One quart of heavy cream, one quart of sweet milk, whites of eight eggs, two teacupfuls of sugar, one-half ounce of gelatin, one-half teacupful of sherry wine, and a teaspoonful each of vanilla and lemon. Soak the gelatin in half teacupful of cold water half an hour, then set the vessel containing the gelatin on the cap of the stove or range, and when it is thoroughly dissolved, set aside to cool. Add the wine, extract and one cupful of sugar to the milk and cream, and chum as for syllabub, removing the whipped cream to another vessel as it rises. Beat the whites of the egg to a stiff froth and add to them the other cupful of sugar. When the gelatin is nearly congealed mix the eggs and whipped cream, then add the gelatin; whip just enough to mix, pour in moulds and keep in a cool place until ready to serve. White Charlotte Russe One pint of sweet cream, and one pint of sweet milk. Put these together, and whip to a froth. Meanwhile, dissolve one-third of a box of gelatine in a teacupful of cold water, letting it stand half an hour; then putting it on the stove to melt. Beat the whites of four eggs to a stiff froth ; sweeten, and flavor the cream to taste. Stir in the gelatine ; beat until it begins to thicken, or congeal, then whip in the whites of the eggs. Turn into a mould. Serve plain or with custard sauce. Grapes, pineapples, oranges or bananas may be put in just before the charlotte congeals. White Charlotte