|
Classic
Cook Books
< last page | next page >
page 86
CHARLOTTE-RUSSE.
One quart milk, six ounces sugar, two ounces isinglass; put all into a sauce-pan
and on the stove; when dissolved, take off, strain through a sieve and put on
ice until it begins to set, then add one cup of wine and flavor to taste; when
it begins to set, take one quart cream, beat to a stiff froth, and stir all
together. Then take charlotte-russe molds, line them with sponge-cake, with a
layer of jelly at the bottom, fill with the custard, and set on ice for two
hours.--Mrs. H. B. Sherman.
CHARLOTTE-RUSSE.
One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs
beaten to a stiff froth, one and a half cups white powdered sugar, one pint
thick cream whipped to a froth, and rose-water or vanilla for flavoring; line a
large mold with thick slices of sponge-cake, mix the gelatine, sugar, cream, and
flavoring together, add lightly the frothed whites of the eggs, pour into mold,
set away on ice till required for use. This is an easy and excellent mode of
making this most delicate dessert.--Mrs. V. G. Hush, Minneapolis, Minn.
HAMBURG CREAM.
The rind and juice of two large lemons, yolks of eight eggs, one cup sugar; put
all in a bucket, set in a pan of boiling water, stir for three minutes, take
from the fire, add the well-beaten whites of the eggs, and serve when cold in
custard-glasses.--Mrs. C. Fullington.
ITALIAN CREAM.
Soak one-third box gelatine half an hour in cold milk, put a quart milk on to
boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and
a half sugar and the gelatine; when the custard begins to thicken, take it off
and pour into a deep dish in which the eight whites have been beaten to a stiff
froth; mix well together and flavor to taste; put in molds, and allow four hours
to cool. This cream is much more easily made in winter than in summer.--Mrs. N.
P. Wiles, Ripley.
< last page | next page >
Classic
Cook Books
|
