Siratoberry Charlotte. — Dissolve half an ounce gelatine in a~
pint warm water✪ Strawberry Charlotte, strain and when nearly set, dip fresh strawberries
into it and line bottom and aides of a plain round mold packed in
ice ; fill with cream made after any cream or ruase recipe preferred.
Easpberries, blackberriea and cherries may be used for same pur-
pose. Serve when cold with whipped cream poured around it, dip-
ping moid in warm water before turning out. A most beautiful and
delicious dish. For Fruit Charlotte, pare, quarter and core half
dozen apples, peaches or any fresh fruit and stew in half gill water,
with pinch of cinnamon till tender ; add gill of sugar, or sweeten
to taste and let cool. Butter a mold or any baking dish, line with
fingers of stale bread, quarter of an inch thick and one inch broad,
first dipped in melted butter. Fill half full with the fruit, cover
with a layer of candied fruit, preserves or raisins, fill up with rest of
stewed fruit and cover with a thin piece of bread, cut to fit and
dipped in melted butter ; bake fifteen or twenty minutes in moder-
ate oven. For a. Nut Charlotte, cut a round stale sponge cake in
four or five layers about half an inch thick. Beat whites of four
eggs to a froth, and into half of them add finely-grated cocoanut ( as
needed) and two tablespoons pulverized sugar ; into the rest stir an
almond paste made of three-quarters of a pint blanched almonds
and a little rose water or white of an egg, and two tablespoons sugar-
Spread bottom layer with almond cream, put on next layer and on
it the cocoanut cream, etc., not putting on the top layer of cake.
Cut a round piece about five or six inches in diameter in center of
cake, cutting through ^'wai to bottom layer. Make a rich boiled cus-
tard of the four yolks of eggs, half pint milk and sweeten to taste ;
soak center piece in that and beat smooth, adding two gills double
cream, whipped stiff, and tablespoon orange-water or any flavoring
as wished. Fill hollow of cake with this, put on top layer, ice with
French icing and put in cool place till ready to serve.
Buckeye Charlotte Susse. — Dissolve scant half box of gela-
tine {two ounces in a box) in gill hot water. Whip a pint of cream aa
directed and set froth on ice, to cream left if all can not be whipped,
add one-third pint pulverized sugar and any flavoring wished. Strain
gelatine into this, and add all to froth which has been on ice ; stir
tillit begins to thicken, then fill molds already lined with sponge
cake. For a New England Charlotte Susse,
make sponge cake and bake in a sheet, or bet-
ter, buy a sheet at bakery, wet bottom of pa-
per with cold water and take off carefully, or
,, if cake has accidentlj' been, baked too hard,
^let st^nd after dampening for fifteen minutes
fpbefore taking off paper. Line an nnbuttered
mold by trimming oiT edges of cake and-
joflt catting a piece to fit bottom, then sides, putting light
colored side of cake next to mold and fill with the following
CKEAH3 AND CCSTARDS. 163
prepared whipped cream : One pint tliick sweet cream, four heaping
tableepoona sugar and teaspoon flavoring, third each of lemon, va-
nilla and almond, or all of one kind ; place dish in a pan of ice and
whip with egg beater or whip chum. After filling mold place in
bed of ice till wanted, turn out on platter and serve.
Page 134 · 1 recipe record on this page
Presented as published in 1890. 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
Strawberry Charlotte. — Dissolve half an ounce gelatine in a pint warm water, strain and when nearly set, dip fresh strawberries into it and line bottom and sides of a plain round mold packed in ice ; fill with cream made after any cream or sauce recipe preferred. Raspberries, blackberries and cherries may be used for same purpose. Serve when cold with whipped cream poured around it, dipping mold in warm water before turning out. A most beautiful and delicious dish. For Fruit Charlotte, pare, quarter and core half dozen apples, peaches or any fresh fruit and stew in half gill water, with pinch of cinnamon till tender ; add gill of sugar, or sweeten to taste and let cool. Butter a mold or any baking dish, line with fingers of stale bread, quarter of an inch thick and one inch broad, first dipped in melted butter. Fill half full with the fruit, cover with a layer of candied fruit, preserves or raisins, fill up with rest of stewed fruit and cover with a thin piece of bread, cut to fit and dipped in melted butter ; bake fifteen or twenty minutes in moderate oven. For a. Nut Charlotte, cut a round stale sponge cake in four or five layers about half an inch thick. Beat whites of four eggs to a froth, and into half of them add finely-grated cocoanut (as needed) and two tablespoons pulverized sugar ; into the rest stir an almond paste made of three-quarters of a pint blanched almonds and a little rose water or white of an egg, and two tablespoons sugar- Spread bottom layer with almond cream, put on next layer and on it the cocoanut cream, etc., not putting on the top layer of cake. Cut a round piece about five or six inches in diameter in center of cake, cutting through all the way to bottom layer. Make a rich boiled custard of the four yolks of eggs, half pint milk and sweeten to taste ; soak center piece in that and beat smooth, adding two gills double cream, whipped stiff, and tablespoon orange-water or any flavoring as wished. Fill hollow of cake with this, put on top layer, ice with French icing and put in cool place till ready to serve.
Buckeye Charlotte Russe. — Dissolve scant half box of gelatine {two ounces in a box) in gill hot water. Whip a pint of cream as directed and set froth on ice, to cream left if all can not be whipped, add one-third pint pulverized sugar and any flavoring wished. Strain gelatine into this, and add all to froth which has been on ice ; stir till it begins to thicken, then fill molds already lined with sponge cake. For a New England Charlotte Russe, make sponge cake and bake in a sheet, or better, buy a sheet at bakery, wet bottom of paper with cold water and take off carefully, or if cake has accidentally been baked too hard, let stand after dampening for fifteen minutes before taking off paper. Line an unbuttered mold by trimming oiT edges of cake and cut fitting a piece to fit bottom, then sides, putting light colored side of cake next to mold and fill with the following
CREAMS AND CUSTARDS. 163
prepared whipped cream : One pint thick sweet cream, four heaping tablespoons sugar and teaspoon flavoring, third each of lemon, vanilla and almond, or all of one kind ; place dish in a pan of ice and whip with egg beater or whip chum. After filling mold place in bed of ice till wanted, turn out on platter and serve.
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Strawberry Charlotte