[470.] Charlotte of Apples, No. 2.— Cut ½ pound rye bread or pumpernickel into thin slices and dry them in the oven; then roll them fine on a pastry board with a rolling pin and mix with ½ cup melted butter, ½ cup sugar and ½ teaspoonful cinnamon; press this into the bottom and on the sides of a pudding dish in such a way that the inside has a complete lining of bread; fill it with apples prepared the same as in foregoing recipe; cover with a thin layer of bread crumbs and bake 40 minutes; when done turn the charlotte onto a dish, dust with sugar and serve with fruit sauce. Some of the sauce may be poured over the charlotte before sending to table.
[471.] Charlotte of Peaches.— Line a form with bread the same as Charlotte of Apples, No. 1; pare and cut into halves 15 ripe peaches; dissolve 1 pound sugar in 1 cup cold water, place it over the fire and boil 5 minutes; add the peaches and boil about 6 minutes; take them out and set aside to cool; add to the syrup ½ cup apple jelly and boil 10 minutes longer; when cold put the peaches into the form, pour over ½ the syrup, cover neatly with bread and bake 40 minutes; when done turn the charlotte onto a dish, pour the remaining syrup over it and serve at once. Charlottes may be made of all kinds of preserved fruits, such as peaches, cherries, apricots, pears or plums.
[472.] Charlotte of Cherries.— Remove the pits from 2 pounds cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5 minutes; put in the cherries and boil 3 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside; line a form with bread the same as Charlotte of Apples, put in the cherries, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn onto a dish; add to the remaining syrup 1 glass brandy and pour it over the charlotte.
[473.] Charlotte of Currants.— Remove 1 pound currants from their stems and add 1 pound raspberries; wash and put them with 1½ cups sugar into a dish and let them stand for 1 hour; line a form with bread the same as Charlotte of Apples, put in the fruit, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.
[474.] Charlotte of Pineapple.— Line a form with bread the same as Charlotte of Apples, No. 1; pare and cut into fine pieces 1 large pineapple; boil 1 pound sugar with 1 cup water, add the pineapple and boil 20 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside to cool; put the pineapple in the form with 2 tablespoonfuls crab apple jelly laid in small pieces between, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish and pour the remaining syrup over it.
[475.] Charlotte à la polonaise.— Cut a large stale sponge cake into slices ½ inch in thickness and pour over each slice a little maraschino or Madeira wine; spread the bottom slice thickly with cream frangipane (see Cream), lay over this another slice, spread again with cream and continue until the cake has its original form again; set the cake onto a dish; beat the whites of 6 eggs to a stiff froth, spread it on thickly over the cake, dust with powdered sugar and set for a few minutes in a cool oven; serve with sabayon sauce made as follows:—Place a saucepan over the fire with ½ cup sugar, ½ bottle Rhine wine, the peel and juice of 1 lemon, ½ teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this with an egg beater over the fire till nearly boiling; remove instantly, continue the beating for a few minutes longer, pour the sauce into a sauciere and serve with the charlotte.
[476.] Charlotte Russe, No. 1.— Cover the bottom of a round form with white paper; split and trim 1 pound lady fingers and fit them neatly in the bottom and sides of form; whip 1 quart cream to a stiff froth and add 5 tablespoonfuls powdered sugar and 1½ teaspoonfuls vanilla extract; fill cream into the form, cover with the cakes laid close together and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish, remove the paper and serve.
[477.] Charlotte Russe, No. 2.— Boil 3 cups milk with a pinch of salt, ½ tablespoonful butter and ½ cup sugar; mix 4 tablespoonfuls cornstarch with 1 cup cold milk; stir this into the boiling milk and continue boiling for a few minutes; remove from the fire; beat up the yolks of 4 eggs and mix them with the cornstarch; when nearly cold beat the whites to a stiff froth, stir them lightly through the custard and flavor with 1½ teaspoonfuls vanilla; put a round piece of paper in the bottom of a mould; then line the bottom and sides with lady fingers, fill in the cold custard, lay the cakes closely together on top and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish and serve with vanilla sauce.
[478.] Charlotte à la russe.— Cover the bottom of a round form with white paper and line the inside of it with sponge cake; cut the cake for the bottom into 3-cornered pieces, lay them with the points towards the center and let them lap over on one another; cut the pieces for the sides as long as the height of form and about 1½ inches wide; cut them a little slanting on one side towards the top, fit them in firmly close to one another and fill the form with the following cream:—Soak 1 ounce gelatine in a little cold water; place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly boiling; remove from the fire, add the gelatine and stir till cold; when it begins to thicken add 1 pint whipped cream and finish the same as in foregoing recipe. If cream is not handy beat the 6 whites to a stiff froth and add them instead of it.
[479.] Charlotte à la russe (with preserved or stewed Pears).— Prepare the milk with gelatine and cream the same as in foregoing recipe; cover the bottom of a round deep dish with preserved or stewed pears, also lay some pears on the side of form, pour in the milk mixture and set on ice till cold; when ready to serve beat the whites to a stiff froth and add 2 tablespoonfuls sugar and ½ teaspoonful vanilla; turn the charlotte onto a dish and spread the beaten whites over it; serve with cold strawberry sauce. This may be made of preserved peaches, apricots or any other kind of fruit in the same manner.