½ pint of cream, whipped.
Soak the gelatine in the water for an hour, then set it in a pan of hot water to dissolve. Add to the crushed berries the powdered sugar, lemon juice, and gelatine. Put it aside for a while. When it begins to stiffen, beat it until it is light and spongy, then mix in the whipped cream, being careful not to pour in any of the liquid cream that may have drained to the bottom of the dish. Turn the mixture into a charlotte-mold lined with lady-fingers. When it is unmolded garnish it with whole strawberries.
NO. 134. STRAWBERRY CHARLOTTE RUSSE, No. 2.
STRAWBERRY CHARLOTTE RUSSE, No. 2
Line a china or earthen bowl or mold with strawberries cut in halves, and with the flat side of the berries placed close together against the mold. Arrange one or two rows at a time, and then turn in the mixture to keep them in place. Fill the mold with the same mixture used in No. 1; or fill the mold with plain charlotte-russe filling, or with Bavarian cream.
HOW TO MAKE MERINGUES
Put a dash of salt into the whites of five or six eggs and whip them until very stiff and dry, then add slowly a quarter of a cupful of sifted powdered sugar for each egg. The sugar should be placed, a little at a time, at the end of the platter, and gradually whipped in. Continue to whip until the mixture is firm enough to stand without spreading, and any little point left by the beater remains erect. Success depends on the eggs being sufficiently beaten.
The mixture can be made into various shapes with a spoon, but is better molded by being pressed through a pastry-bag. The tops can be smoothed and any irregularities effaced with a clean wet knife. The shapes should be arranged on paper placed on inverted baking-tins, and set in a moderate oven to form a thin crust, and to color lightly the tops, and then placed on the hot shelf of the range to dry. If the meringues stick to the paper, they can be easily removed by wetting the paper slightly.
