751. Strawberry Charlotte.—Line a plain round mould with ripe strawberries by burying the mould in ice to the rim, and dipping the strawberries in calf’s foot jelly, first covering the bottom with them cut in halves, the cut side downwards, afterwards building them up the sides, the jelly (which must be cold, but not set) causing them to adhere; when finished, fill it with the cream as directed for the charlotte russe, and when ready to serve dip the mould in warm water, and turn it out upon your dish. The cream must be very nearly set when you pour it in, or it would run between the strawberries and produce a bad effect.
752. Chartreuse Cake of variegated Fruits.—Line a charlotte mould very tastefully with various kinds of fruits (such as stoned cherries, strawberries, pieces of peaches, apricots, &c.) by dipping them into jelly, forming some design at the bottom of the mould, and building them in reverse rows up the sides, having the mould previously placed in ice, when well set, terminate as in the last.
753. Blancmange.—To one quart of milk add one ounce of isinglass, a quarter of a pound of sugar, a quarter of an ounce of cinnamon, a little grated nutmeg, half of the peel of a lemon, and a bay-leaf, simmer over a slow fire, stirring till the isinglass is dissolved, pass it through a napkin into a basin, and pour into a mould. This can be made any color or flavor that will not curdle the milk; the milk of bitter almonds may be added to flavor it.
754. Another.—Put into a bowl about a pint of clear calf’s-foot jelly warm, break six eggs, beat the yolks and pour them gradually into the jelly, beating all the time; put on the fire and whisk till nearly boiling, set it on ice or in cold water, keep stirring till nearly cold, and fill your mould. You may add whatever flavor you like.
755. Trifles should be made early in the day on which they are wanted; take a stale Savoy cake, cut it in slices of one inch thick, and lay it on the bottom of the dish; lay on that a thin layer of any kind of marmalade, jam, or jelly, have some macaroons and ratafia cakes and lay on, and cover the whole with some sponge cakes. For a dish nine inches in diameter, mix two glasses of sherry, one of brandy, half a one of rum, and the same of noyeau, and pour over, and let it remain until it is well soaked, then pour over about one inch thick of rich custard; put a pint of cream into a bowl, with some sifted sugar, a squeeze of a lemon, and about a tablespoonful of the wine, &c., you have put on the cake, whisk it well up. I use a trifle-blower, which saves some trouble; I also use it for all whipped cream; and as the froth rises remove it with a spoon on to a clean sieve, where let it drain, then place it on the custard until it is high and handsome.
I have occasionally, when being in a hurry, and having no cream by me, proceeded as above, and made the whip with the whites of eggs, and some very white peach or egg-plum marmalade together, until it makes firm froth or whip, which put on the custard; this may also be colored a nice pink.