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page 322
PLAIN CHARLOTTE RUSSE. No. 2.
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 tablespoonfuls 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
tablespoonfuls 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: large half cup of sugar, one moderately heaped teaspoonful of
corn-starch, two tablespoonfuls 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 corn-starch, about two heaping teaspoonfuls; but be
careful and not get the cream too thick, and have it free from lumps.
The cream should be flavored, either with vanilla or lemon extract. Nutmeg might
answer.
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
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