Rose-water and essence of bitter almond for flavoring.
1 stale sponge-cake sliced.
Icing for top of cake.
1 package gelatine soaked in a cupful of the milk. Heat the rest of the milk to boiling; put in the sugar and soaked gelatine. Heat again before adding the almond paste. This should be ready, before you begin the Charlotte. Blanch the almonds by putting them into boiling water, skinning them, and letting them get cold and crisp. Pound in a mortar, dropping in rose-water, now and then, to prevent oiling. Stir this paste well into the hot milk; let it simmer with it two or three minutes; then strain through coarse muslin, squeezing hard to get out the strength. Flavor and set by until cold and a little stiff around the edges. Beat the whites of the eggs stiff and add the gelatine gradually—beating steadily—alternately with the whipped cream. Butter your mould, and line with slices of sponge-cake fitted closely together. Fill with the mixture, pressing it in firmly and evenly. In eight or ten hours, turn it out upon a dish, and ice as you would a cake, but on the top only. While the frosting is soft, ornament with fancy candies, laid on in any shape you may fancy.
Or,
You may simplify matters by reserving one large piece of cake—a slice cut the full width of the loaf; trimming it to fit the bottom of the mould, and only lining the sides of the latter. The Charlotte will turn out as well without the top (or bottom), and you can have it frosted and ornamented by the time you empty the mould. Lay it carefully on the top of the gelatine.
Narcissus Blanc-Mange.
1 quart milk.
Less than a pint rich cream, whipped with a little powdered sugar.
1 package Cooper’s gelatine, soaked in 2 cups of cold water.