Charlotte Russe, No. 1 Soak five tablespoons of gelatine in three-fourths of a pint of sweet milk for half an hour. Beat the yolks of three eggs, add to them half a teacup of sugar. Put milk and gelatine on stove and let dis- solve, then pour over the yolks and sugar. Beat the three whites to a froth and stir into the yolks, milk and gelatine. Flavor with vanilla. Whip two pints of rich cream✪ Charlotte Russe, No. 1 and add to the other ingredients. Pour in a dish and set aside to congeal. Half this quantity is enough for a small family, using two eggs.—Mrs. R. B. Glenn. Charlotte Russe, No. 2 Whip together one-half pint double cream, and one-third of a cup of sugar. When stiff fold in gently the well-beaten whites of two eggs✪ Charlotte Russe, No. 2. Flavor to taste. Line mold with lady fingers, pour in cream, and set in cold place. When ready to serve turn out on a plate. This will serve six.—Mrs. W. M. Hendren. Charlotte Russe, No. 3 One-fourth box of gelatine dissolved in one cup milk, whites of four eggs beaten stiff, one and a half cups powdered sugar, one pint thick cream whipped, one teaspoon vanilla✪ Charlotte Russe, No. 3. Put gelatine, milk and sugar in saucepan over fire until thoroughly dissolved, then add egg whites, cream and flavoring, beating well. Pour into mold and set on ice.—Mrs. Henry Fletcher. Chestnut Cream One quart Spanish chestnuts, one pint rich cream. Boil chest- nuts until done, shell, skin and mash, adding enough of the cream to make consistency of creamed potatoes. Sweeten and flavor with vanilla✪ Chestnut Cream. Mash through potato sieve on dish in which it is to be served. Heap over it whipped cream which has been sweetened and flavored. Stand on ice an hour before serving.—Mrs. C. L. Summers. —— THE TWIN-CITY HOUSEWIFE sixty-seven Creme Diplomate One-half box of gelatine, one-half cup of cold water, one pint of cream, three-fourths of a cup of sugar, whites of four eggs, one tea- spoon of vanilla, one tablespoon of wine, one cup of French fruit✪ Creme Diplomate. Soak the gelatine in cold water and whip the cream. Boil the cream left in the bowl with enough milk to make a pint; add the sugar and when boiling add the soaked gelatine. Stir until it is dissolved and strain into the well beaten whites of the eggs. Add the vanilla and wine; stir well and when slightly thickened add the whipped cream. When stiff enough to drop add French fruit. Mould and garnish with fruit. —Mrs. H, A. Ebert. Chocolate Blanc Mange One quart sweet milk, one cup cold water, one cup sugar, one- third cake of Baker’s chocolate, three tablespoons corn starch✪ Chocolate Blanc Mange. Put milk, sugar and chocolate in saucepan to melt, and boil. When it boils stir in the corn starch dissolved in the water. Stir constantly to pre- cent lumping, and let cook until quite thick. Pour in cups to cool, turn out and serve with whipped cream which has been sweetened and flavored with vanilla—Mrs. J. W. Hanes. A Dainty Dish One-half pound of chopped marshmallows and one-half pound of English walnuts chopped✪ A Dainty Dish, not too fine. Mix, and serve with whipped cream.—Mrs. R. M. McArthur, Jr. Fruit Bliss Arrange in a glass bowl one quart hulled strawberries, one cup pitted cherries, and half a pineapple, shredded. Boil together one cup of sugar and one-half cup water for five minutes and pour in a fine stream over well-beaten yolks of three eggs. Cook over hot water, stirring constantly, until thick. After it is cool add juice of two lemons✪ Fruit Bliss and pour over the fruit. Chill thoroughly before serving. A delicious dessert after a heavy dinner. Canned peaches are nice served in the same way.—Mrs. Wm. M. Taylor, Jr.

AI-modernized reading of the original text

Charlotte Russe, No. 1 Soak five tablespoons of gelatine in three-fourths of a pint of sweet milk for half an hour. Beat the yolks of three eggs, add to them half a teacup of sugar. Put milk and gelatine on stove and let dissolve, then pour over the yolks and sugar. Beat the three whites to a froth and stir into the yolks, milk and gelatine. Flavor with vanilla. Whip two pints of rich cream and add to the other ingredients. Pour in a dish and set aside to congeal. Half this quantity is enough for a small family, using two eggs.—Mrs. R. B. Glenn. Charlotte Russe, No. 2 Whip together one-half pint double cream, and one-third of a cup of sugar. When stiff fold in gently the well-beaten whites of two eggs. Flavor to taste. Line mold with lady fingers, pour in cream, and set in cold place. When ready to serve turn out on a plate. This will serve six.—Mrs. W. M. Hendren. Charlotte Russe, No. 3 One-fourth box of gelatine dissolved in one cup milk, whites of four eggs beaten stiff, one and a half cups powdered sugar, one pint thick cream whipped, one teaspoon vanilla. Put gelatine, milk and sugar in saucepan over fire until thoroughly dissolved, then add egg whites, cream and flavoring, beating well. Pour into mold and set on ice.—Mrs. Henry Fletcher. Chestnut Cream One quart Spanish chestnuts, one pint rich cream. Boil chestnuts until done, shell, skin and mash, adding enough of the cream to make consistency of creamed potatoes. Sweeten and flavor with vanilla. Mash through potato sieve on dish in which it is to be served. Heap over it whipped cream which has been sweetened and flavored. Stand on ice an hour before serving.—Mrs. C. L. Summers. —— THE TWIN-CITY HOUSEWIFE sixty-seven Creme Diplomate One-half box of gelatine, one-half cup of cold water, one pint of cream, three-fourths of a cup of sugar, whites of four eggs, one teaspoon of vanilla, one tablespoon of wine, one cup of French fruit. Soak the gelatine in cold water and whip the cream. Boil the cream left in the bowl with enough milk to make a pint; add the sugar and when boiling add the soaked gelatine. Stir until it is dissolved and strain into the well beaten whites of the eggs. Add the vanilla and wine; stir well and when slightly thickened add the whipped cream. When stiff enough to drop add French fruit. Mould and garnish with fruit.—Mrs. H. A. Ebert. Chocolate Blanc Mange One quart sweet milk, one cup cold water, one cup sugar, onethird cake of Baker’s chocolate, three tablespoons corn starch. Put milk, sugar and chocolate in saucepan to melt, and boil. When it boils stir in the corn starch dissolved in the water. Stir constantly to precent lumping, and let cook until until thick. Pour in cups to cool, turn out and serve with whipped cream which has been sweetened and flavored with vanilla.—Mrs. J. W. Hanes. A Dainty Dish One-half pound of chopped marshmallows and one-half pound of English walnuts chopped, not too fine. Mix, and serve with whipped cream.—Mrs. R. M. McArthur, Jr. Fruit Bliss Arrange in a glass bowl one quart hulled strawberries, one cup pitted cherries, and half a pineapple, shredded. Boil together one cup of sugar and one-half cup water for five minutes and pour in a fine stream over well-beaten yolks of three eggs. Cook over hot water, stirring constantly, until thick. After it is cool add juice of two lemons and pour over the fruit. Chill thoroughly before serving. A delicious dessert after a heavy dinner. Canned peaches are nice served in the same way.—Mrs. Wm. M. Taylor, Jr.

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Charlotte Russe, No. 1Charlotte Russe, No. 2Charlotte Russe, No. 3Chestnut CreamCreme DiplomateChocolate Blanc MangeA Dainty DishFruit Bliss

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