One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, dissolved in two cupfuls milk. When this mixture is cold and begins to stiffen, mix with it gradually, one pint rich cream, previously whipped to a froth. Then put strips of sponge cake around the mould and put the Charlotte Russe in. Turn it out when ready to serve.—Mrs. W. C. R.
Charlotte Russe.
Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half pint fresh milk, three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. When it begins to congeal, stir in a quart rich cream, whipped to a froth.—Mrs. M.
Charlotte Russe.
Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and line the mould with them. Then beat three pints rich cream to a froth, and put the froth on a sieve to drain the milk from it. Take one pint calf's-foot jelly (or one and a half ounces gelatine), half a pint rich milk, and the yolks of six eggs. Place over a slow fire, and beat till they nearly boil. Then take them off the fire and beat till cool. Put in the frothed cream, sweeten to your taste, flavor with vanilla, and stir all well together. Fill the mould and place it on ice to cool.—Mrs. W. H. L.
Strawberry Charlotte Russe.
Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, and pour around the dish whipped cream, sweetened and flavored with wine.—Mrs. McG.
Charlotte Russe.
Sweeten one quart cream, flavor it with wine and whip it lightly. Dissolve half a box gelatine in a tablespoonful cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Then add half a pint of cream. When cold, stir it into the whipped cream. Beat the whites of four eggs very light, and stir into the cream. When it begins to stiffen, pour into a glass bowl, lined with thin strips of sponge cake. Whip, sweeten and flavor another pint of cream, and garnish the dish.—Mrs. D.
Charlotte Russe.