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ORANGE
CHARLOTTE
For two molds of medium size,
soak half a box of gelatine in 1/2 cup of water for two hours. Add one
and a half cups of boiling water and strain. Then add two cups of sugar,
one cup of orange juice and pulp and the juice of one lemon. Stir until
the mixture begins to cool, or about five minutes; then add the whites
of six eggs, beaten to a stiff froth. Beat the whole until so stiff that
it will only just pour into molds lined with sections of orange. Set away
to cool.
STRAWBERRY
CHARLOTTE
Make a boiled custard of one
quart of milk, the yolks of six eggs and 3/4 cup of sugar; flavor to taste.
Line a glass fruit-dish with slices of sponge cake dipped in sweet cream;
lay upon this ripe strawberries sweetened to taste; then a layer of cake
and strawberries as before. When the custard is cold pour over the whole.
Now beat the whites of the eggs to a stiff froth, add a tablespoon of sugar
to each egg and put over the top. Decorate the top with the largest berries
saved out at the commencement.
TIP: Raspberry charlotte
may be made the same way.
CHARLOTTE
RUSSE WITH LADY FINGERS
Whip one quart of rich cream
to a stiff froth and drain well on a nice sieve. To one scant pint of milk
add six eggs beaten very light; make very sweet; flavor high with vanilla.
Cook over hot water till it is a thick custard. Soak one full ounce of
gelatine in a very little water and warm over hot water. When the custard
is very cold beat in lightly the gelatine and the whipped cream. Line the
bottom of your mold with buttered paper, the side with lady-fingers fastened
together with the white of an egg. Fill with the cream, put in a cold place,
or, in summer, in fridge. To turn out, dip the mold for a moment in hot
water. In draining the whipped cream, all that drips through can be re-whipped.
MARIA
PARLOA'S CHARLOTTE RUSSE
Cut stale sponge cake into slices
about half an inch thick and line three molds with them, leaving a space
of half an inch between each slice; set the molds where they will not be
disturbed until the filling is ready. Take a deep tin pan and fill about
one-third full of either snow or pounded ice and into this set another
pan that will hold at least four quarts. Into a deep bowl or pail (a whip
churn is better) put one and a half pints of cream (if the cream is very
thick take one pint of cream and a half pint of milk); whip it to a froth
and when the bowl is full, skim the froth into the pan which is standing
on the ice and repeat this until the cream is all froth; then with a spoon
draw the froth to one side and you will find that some of the cream has
gone back to milk; turn this into the bowl again and whip as before; when
the cream is all whipped, stir into it two-thirds of a cup of powdered
sugar, one teaspoonful of vanilla and half of a box of gelatine, which
has been soaked in cold water enough to cover it for one hour and then
put in boiling water enough to dissolve it (about half a cup); stir from
the bottom of the pan until it begins to grow stiff; fill the molds and
set them on ice in the pan for one hour, or until they are sent to the
table. When ready to dish them, loosen lightly at the sides and turn out
on a flat dish. Have the cream ice cold when you begin to whip it; and
it is a good plan to put a lump of ice into the cream while whipping it.
CHARLOTTE
RUSSE
Two tablespoonfuls of gelatine
soaked in a little cold milk two hours, two coffeecups of rich cream, one
cup of milk. Whip the cream stiff in a large bowl or dish; set on ice.
Boil the milk and pour gradually over the gelatine until dissolved, then
strain; when nearly cold, add the whipped cream, a spoon at a time. Sweeten
with powdered sugar, flavor with extract of vanilla. Line a dish with lady-fingers
or sponge cake; pour in cream and set in a cool place to harden.
PLAIN
CHARLOTTE RUSSE
Make a rule of white sponge
cake; bake in narrow shallow pans. Then make a custard of the yolks after
this recipe. Wet a saucepan with cold water to prevent the milk that will
be scalded in it from burning. Pour out the water and put in a quart of
milk, boil and partly cool. Beat up the yolks of six eggs and add three
ounces of sugar and a saltspoon of salt; mix thoroughly and add the lukewarm
milk. Stir and pour the custard into a porcelain or double saucepan and
stir while on the range until of the consistency of cream; do not allow
it to boil, as that would curdle it; strain, and when almost cold add two
teaspoons of vanilla. Now, having arranged your cake (cut into inch slices)
around the sides and on the bottom of a glass dish, pour over the custard.
If you wish a meringue on the top, beat up the whites of four eggs with
four tablespoons of sugar; flavor with lemon or vanilla, spread over the
top and brown slightly in the oven.
EASY
CHARLOTTE RUSSE
Put some thin slices of sponge
cake in the bottom of a glass sauce dish; pour in wine enough to soak it;
beat up the whites of three eggs until very light; add to it three tablespoons
of finely powdered sugar, a glass of sweet wine and one pint of thick sweet
cream; beat it well and pour over the cake. Set it in a cold place until
served.
NAPLE
BISCUITS, OR CHARLOTTE RUSSE
Make a double rule of sponge
cake; bake it in round deep patty-pans; when cold cut out the inside about
one-quarter of an inch from the edge and bottom, leaving the shell. Replace
the inside with a custard made of the yolks of four eggs beaten with a
pint of boiling milk, sweetened and flavored; lay on the top of this some
jelly or jam; beat the whites of three eggs with three heaping tablespoons
of powdered sugar until it will stand in a heap; flavor it a little; place
this on the jelly. Set them aside in a cold place until time to serve.
ECONOMICAL
CHARLOTTE RUSSE
Make a quart of nicely flavored
mock custard, put it into a large glass fruit dish, which is partly filled
with stale cake (of any kind) cut up into small pieces about an inch square,
stir it a little, then beat the whites of two or more eggs stiff, sweetened
with white sugar; spread over the top, set in a refrigerator to become
cold.
Or, to be still more economical:
To make the cream, take a pint and a half of milk, set it on the stove
to boil; mix together in a bowl the following named articles: 1/2
cup of sugar, one moderately heaped teaspoon of cornstarch, two tablespoons
of grated chocolate one egg, a small half cup of milk and a pinch of salt.
Pour into the boiling milk, remove to top of the stove and let simmer a
minute or two. When the cream is cold pour over the cake just before setting
it on the table. Serve in saucers. If you do not have plenty of eggs you
can use all cornstarch, about two heaping teaspoons; but be careful and
not get the cream too thick, and have it free from lumps.
TIP: The cream should
be flavored either with vanilla or lemon extract. Nutmeg might be good
as well.
TIPSY
CHARLOTTE
Take a stale sponge cake, cut
the bottom and sides of it, so as to make it stand even in a glass fruit
dish; make a few deep gashes through it with a sharp knife, pour over it
a pint of good wine, let it stand and soak into the cake. In the meantime,
blanch, peel and slice lengthwise half a pound of sweet almonds; stick
them all over the top of the cake. Have ready a pint of good boiled custard,
well flavored, and pour over the whole. To be dished with a spoon. This
is equally as good as any charlotte.
ORANGE
CHARLOTTE
1/3 cup of gelatine, 1/3 cup
of cold water, 1/3 cup of boiling water and one cup of sugar, the juice
of one lemon and 1 cup of orange juice and pulp, a little grated orange
peel and the whites of four eggs. Soak the gelatine in the cold water.
Pour the boiling water over the lemon and orange juice, cover it and let
stand half an hour; then add the sugar, let it come to a boil on the fire,
stir in the gelatine and when it is thoroughly dissolved, take from the
fire. When cool enough, beat into it the four beaten whites of eggs, turn
into the mold and set in a cold place to stiffen, first placing pieces
of sponge cake all around the mold.
BURNT
ALMOND CHARLOTTE
One cup of sweet almonds, blanched
and chopped fine, half a cup of gelatine soaked in half a cup of cold water;
when the gelatine is sufficiently soaked, put three tablespoons of sugar
into a saucepan over the fire and stir until it becomes liquid and looks
dark; then add the chopped almonds to it and stir two minutes more; turn
it out on a platter and set aside to get cool. After they become cool enough
break them up in a mortar, put them in a cup and a half of milk, and cook
again for ten minutes. Now beat together the yolks of two eggs with a cup
of sugar, and add to the cooking mixture; add also the gelatine; stir until
smooth and well dissolved; take from the fire and set in a basin of ice-water
and beat it until it begins to thicken; then add to that two quarts of
whipped cream, and turn the whole carefully into molds, set away on the
ice to become firm. Sponge cake can be placed around the mold or not, as
desired.
CHARLOTTE
RUSSE WITH PINEAPPLE
Peel and cut a pineapple in
slices, put the slices into a stewpan with half a pound of fine white sugar,
half an ounce of patent gelatine, and half a cup of water; stew it until
it is quite tender, then rub it through a sieve, place it upon ice, and
stir it well; when it is upon the point of setting, add a pint of cream
well whipped, mix it well and pour it into a mold lined with sponge cake,
or prepared in any other way you prefer.
COUNTRY
PLUM CHARLOTTE
Stone a quart of ripe plums;
first stew and then sweeten them. Cut slices of some nice bread, butter
them and lay them in the bottom and around the sides of a large bowl or
deep dish. Pour in the plums boiling hot, cover the bowl and set it away
to cool gradually. When quite cool, send it to the table and eat it with
cream. |
