Charlotte russe made in this way will be firm and will
harden sufhciently after being on the ice. Place the
sugar and vanilla with the cream, and whip as previously
directed, having the cream very cold. Beat the whites
of the eggs stiff, and add them to the whipped cream.
The sponge cake should be baked in a large sheet
on a dripping-pan Cut an oval piece from the cake
to fit the bottom of the charlotte pan, or whatever
the charlotte russe is to be served in, and cut even-
sized parallelograms to fit the sides. Fill the dish with
the cream as soon as whipped, and set it on the ice.
Should there be only sufhcient cake to cover the sides,
put a paper cut the proper shape in the bottom of the
mould, and heap in the cream the same as if the bottom
were cake.
CHARLOTTE RUSSE WITH GELATINE.
One-quarter box of gelatine.
One pint of cream.
One tea-spoonful of vanilla.
One table-spoonful of wine.
One-quarter cupful of cold water.
One-quarter cupful of boiling water.
One-half cupful of powdered sugar✪ Charlotte Russe with Gelatine.
Soak the gelatine in the cold water until it is softened.
Whip the cream, placing the froth as it is made in a pan
488 THE PA TTERN COOK-BOOK.
set in ice-water; and when all is whipped, sift over it the
sugar, and add the vanilla and wine. Pour the boiling
water upon the gelatine, and when it is dissolved, strain
it over the whipped cream. Then stir (not beat) rap-
idly, resting the bowl of the spoon upon the bottom of
the pan, and turning the pan with the left hand while
stirring with the right. Stir until the gelatine is well
mixed with the cream, and when the charlotte is nearly
stiff enough to drop, turn it into the mould, which should
be in readiness nicely lined with sponge-cake,, as directed
in the preceding recipe.
CHARLOTTE RUSSE WITHOUT CREAM.
This charlotte is, of course, not to be compared with
that made with cream, but it makes an excellent substi-
tute when cream cannot be obtained. For a three-pint
mould allow
One-third of a package of gelatine.
One quart of milk.
Four eggs.
One cupful of sugar.
Two tea-spoonfuls of vanilla✪ Charlotte Russe Without Cream.
Soak the gelatine for two hours in a cupful of the cold
milk. Beat the sugar and the yolks of the eggs together,
and add one-half a cupful, of the milk. Set the rest of the
milk on the fire in a double boiler, and when it is scald-
ing, pour in the ^gg mixture and cook for five minutes ;
then add the gelatine, and stir until it is dissolved, after
which remove from the fire, and cool. Place the prepara-
tion in a bowl of ice-water to chill thoroughly, and when
it is very cold, add the whites of the eggs, unbeaten ; beat
CUSTARDS, CREAMS, AND GELATINE JELLIES. 489
until the whole is thick and frothy, turn it into a cake-
lined mould, and set away to harden.
BAVARIAN CREAM.
Page 213 · 2 recipe records 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
Charlotte russe made in this way will be firm and will harden sufficiently after being on the ice. Place the sugar and vanilla with the cream, and whip as previously directed, having the cream very cold. Beat the whites of the eggs stiff, and add them to the whipped cream. The sponge cake should be baked in a large sheet on a dripping-pan Cut an oval piece from the cake to fit the bottom of the charlotte pan, or whatever the charlotte russe is to be served in, and cut evensized parallelograms to fit the sides. Fill the dish with the cream as soon as whipped, and set it on the ice. Should there be only sufficient cake to cover the sides, put a paper cut the proper shape in the bottom of the mould, and heap in the cream the same as if the bottom were cake.
CHARLOTTE RUSSE WITH GELATINE.
One-quarter box of gelatine. One pint of cream. One tea-spoonful of vanilla. One table-spoonful of wine. One-quarter cupful of cold water. One-quarter cupful of boiling water. One-half cupful of powdered sugar.
Soak the gelatine in the cold water until it is softened. Whip the cream, placing the froth as it is made in a pan
set in ice-water; and when all is whipped, sift over it the sugar, and add the vanilla and wine. Pour the boiling water upon the gelatine, and when it is dissolved, strain it over the whipped cream. Then stir (not beat) rapidly, resting the bowl of the spoon upon the bottom of the pan, and turning the pan with the left hand while stirring with the right. Stir until the gelatine is well mixed with the cream, and when the charlotte is nearly stiff enough to drop, turn it into the mould, which should be in readiness nicely lined with sponge-cake, as directed in the preceding recipe.
CHARLOTTE RUSSE WITHOUT CREAM.
This charlotte is, of course, not to be compared with that made with cream, but it makes an excellent substitute when cream cannot be obtained. For a three-pint mould allow
One-third of a package of gelatine.
One quart of milk.
Four eggs.
One cupful of sugar.
Two tea-spoonfuls of vanilla.
Soak the gelatine for two hours in a cupful of the cold milk. Beat the sugar and the yolks of the eggs together, and add one-half a cupful, of the milk. Set the rest of the milk on the fire in a double boiler, and when it is scalding, pour in the eggs mixture and cook for five minutes ; then add the gelatine, and stir until it is dissolved, after which remove from the fire, and cool. Place the preparation in a bowl of ice-water to chill thoroughly, and when it is very cold, add the whites of the eggs, unbeaten ; beat
CUSTARDS, CREAMS, AND GELATINE JELLIES. 489
until the whole is thick and frothy, turn it into a cakelined mould, and set away to harden.
BAVARIAN CREAM.
Records on this page
Charlotte Russe with GelatineCharlotte Russe Without Cream