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Classic
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page 321
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 dissolved 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.
--Maria Parloa.
ANOTHER CHARLOTTE RUSSE.
Two tablespoonfuls of gelatine soaked in a little cold milk two hours; two
coffeecupfuls of rich cream; one teacupful 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 spoonful 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. This is about the same recipe as M. Parloa's, but is not
as explicit in detail.
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 sauce-pan 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 saltspoonful of salt; mix thoroughly and add the
luke-warm milk. Stir and pour the custard into a porcelain or double sauce-pan,
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
teaspoonfuls 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
tablespoonfuls of sugar; flavor with lemon or vanilla, spread over the top, and
brown slightly in the oven.
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