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Classic
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page 85
set on ice, and when it thickens stir until smooth, add the whipped cream, and
mold. Canned pine-apples may be used instead of fresh. In all these, never add
whipped cream until the mass is cool and begins to thicken.--Mrs. W. R. Jones,
Pittsburgh, Pa.
CHARLOTTE-RUSSE.
One ounce gelatine, one pint sweet milk, one of cream, four eggs, sugar to
taste; beat the sugar and yolks of eggs together until light, boil the gelatine
in the milk and strain over the eggs and sugar; whip the cream, which must be
very cold, to a nice froth and add to the above; flavor with vanilla. Line the
dish you wish to serve it in with sponge-cake, and pour the mixture in, then set
it on ice till wanted.--Mrs. Gov. Osborn, Kansas.
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 thick
take one pint of cream and a half pint of milk,) whip 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 the 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 cup powdered sugar, one tea-spoon vanilla, and half a
box of gelatine, which has been soaked in cold water enough to cover it for one
hour and then dissolved in boiling water enough to dissolve it (about half a
cup-ful), stir from the bottom of the pan until it begins to grow stiff; fill
the molds and set them on the 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.--M. Parloa.
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