Set on the ice a short time before serving.
CHARLOTTE RUSSE.
Make a sponge cake as on p. 216, and line a Charlotte mold with it,
cutting a piece the size of the bottom, and fitting the rest around the
sides. Fill with cream whipped as above, and let it stand on the ice to
set a little. This is the easiest form of Charlotte. It is improved by the
beaten whites of three eggs stirred into the cream. Flavor with half a
teaspoonful of vanilla if liked.
BAVARIAN CREAM.
Whip a pint of cream to a stiff froth. Boil a pint of rich milk with a
teacupful of sugar, and add a teaspoonful of vanilla. Soak half a box of
gelatine for an hour in half a cup of warm water, and add to the milk. Add
the yolks of four eggs beaten smooth, and take from the fire instantly.
When cold and just beginning to thicken, stir in the whipped cream. Put
in molds, and set in a cold place. This can be used also for filling
Charlotte Russe. For chocolate add chocolate as directed in rule for
boiled custard; for coffee, one teacup of clear, strong coffee.
STRAWBERRY CREAM.
Three pints of strawberries mashed fine. Strain the juice, and add a
heaping cup of sugar, and then gelatine soaked as above, and dissolved in
a teacup of boiling water. Add the pint of whipped cream, and pour into
molds.
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