Chartreuse de Fruit.
- Ingredients—Various fruits, such as strawberries, greengages, cherries, peaches, &c.
- Some strawberry or other cream.
- ½ teacupful of sweet jelly, melted.
Method.—Line a plain charlotte Russe mould tastefully with slices of the different fruits, dipping each piece in the melted jelly.
Then pour in a strawberry or any other cream (see [Strawberry Cream]).
When set, dip the mould into very hot water for a second or two to loosen the fruit, and then turn them on to a glass or silver dish.