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Classic
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page 320
ORANGE CHARLOTTE.
For two molds of medium size, soak half a box of gelatine in half a cupful of
water for two hours. Add one and a half cupful of boiling water, and strain.
Then add two cupfuls of sugar, one 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
three-quarters of a cupful 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 tablespoonful of sugar to each egg, and put
over the top. Decorate the top with the largest berries saved out at the
commencement.
Raspberry Charlotte may be made the same way.
CHARLOTTE RUSSE. (Fine.)
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 Cox's 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
sponge cake or lady-fingers fastened together with the white of an egg. Fill
with the cream, put in a cold place, or in summer on ice. 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.
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
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