The preceding is for the custard that is to fill the form.
Prepare the form thus:—Take a large round, or oval sponge cake, three or four inches thick, with perpendicular sides. Cut off the bottom about an inch thick, or a little less, and then turn it bottom upwards into a form of the same size and shape. Then dig out the cake till it is a shell, an inch thick, or less. Fill the opening with the custard, and cover it with the slice cut from the bottom. Then set it into a tub of pounded ice and salt, for forty minutes, being careful not to get any on to the cake. When ready to use it, turn it out of the form on to a flat oval dish, and ornament the top with frosting, or syringe on it candy sugar, in fanciful forms. This can be made by fitting slices of sponge cake nicely into a form, instead of using a whole cake.
A Plainer Charlotte Russe.
Half an ounce of Russia isinglass, or a little more.
Half a pint of milk, and a pint of thick cream.
Four eggs. Three ounces sifted white sugar.
A gill and a half of white wine.
Boil the isinglass in the milk, flavoring with vanilla or lemon. Stir the sugar into the yolks of the eggs. Put the wine to the cream, and beat them to a froth. Then strain the isinglass into the yolks, then add the cream and wine, and last of all the whites of the eggs cut to a stiff froth. Then line a dish with sponge cake, making the pieces adhere with whites of eggs, and pour in the above.
A Superior Omelette Souflée.
Take eight eggs. Put the whites on one plate, and the yolks on another (two persons do it better than one); beat up the whites to a perfect froth, and at the same time stir the yolks with finely-powdered sugar, flavored with a little lemon peel, grated. Then, while stirring the whites, pour the yolks into the whites, stir them a little (but not beat them). Then pour all on a round tin plate, and put it in the oven; when it begins to rise a little, draw it to the mouth of the oven, and with a spoon pile it up in a pyramidal shape, and leave it a few minutes longer in the oven. The whole baking requires but three or four minutes, and should be done just as wanted for the table.