Or, having lined a basin or mould, or small tin cups with any convenient cake, such as lady fingers, sliced savoy cake, or yellow lady cake, fill them with mock cream, blanc-mange or custard, made from the yolks of eggs; let them become cold, then turn them out and serve.
ANOTHER WAY
Break an ounce of isinglass small, and pour on it a teacup of hot milk or water; let it dissolve, then strain it through muslin, on half a pound of fine white sugar. When nearly cold add to it a quart of rich cream, already beaten to a froth; continue to beat it for a few minutes, holding the pan on ice. Line your mould with sponges and pour your cream in. Cover with sponge cake or lady fingers. Turn it out and serve. The isinglass will make this very firm if held on ice long enough to solidify before serving.
PLAIN CHARLOTTE RUSSE
Boil one ounce of isinglass in a pint of water until reduced one-half. While it is boiling, make a custard of one-half pint of milk, yolks of four eggs, and one-fourth of a pound of sugar; flavor this with vanilla or lemon. Take a quart of cream, whip it up to a fine froth, and when the isinglass is nearly cold, so that it will not curdle the cream, stir it and the cream into the custard. Beat all thoroughly and set it on ice. This is a nice, easy way to make this dish, and may be made very ornamental, if wanted so, by lining a glass dish with lady fingers, and then pouring in the cream and laying fine fancy sugar-drops on top. If you have no lady finger sponges, you can slice any light sponge cake, and lay it on the bottom and sides of the glass bowl.
SICILIAN BISCUIT DROPPED ON TINS
Take four eggs, twelve ounces of powdered and sifted sugar, and ten ounces of flour. Beat the eggs and sugar together in a stewpan on the fire, until the batter feels warm to the touch; remove it from the fire, and stir it thoroughly until it becomes cold; now add the flour, and flavor with vanilla. Butter some paper and place it on the baking tins, or pans. Drop the cake mixture in round or ovals on the buttered paper, and bake in a slow oven. When put in the oven sift white sugar over the biscuit.
QUEEN’S DROPS
Beat up a quarter of a pound of butter, and a quarter of a pound of sifted sugar, two eggs, and six ounces of flour. Flavor with almonds, or vanilla, or lemon. Butter some paper, place it on baking-sheet or pans, and drop the mixture in drops about the size of a nutmeg. Bake in a hot oven.
ALMOND MERINGUE