Page:The Boston cooking-school cook book.djvu/496

428 hot water until it thickens ; add soaked gelatine and remain- ing sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.

YY box gelatine or 114 squares unsweetened chocolate 1 tablespoon granulated - 3 tablespoons hot water gelatine | 24 cup powdered sugar 1g cup cold water ' Whip from 3 cups cream 4, cup scalded cream 1 teaspoon vanilla 6 lady fingers

Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.

box gelatine or 14 cup sugar, caramelized 1 tablespoon granulated 14 cup powdered sugar gelatine 11¢ teaspoons vanilla Yy cup cold water Whip from 31g cups cream Yeup scalded cream 6 lady fingers Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture. Burnt Almond Charlotte ig box gelatine or 1g cup sugar, caramelized 2 tablespoons granulated 34% cup blanched and finely ~ gelatine chopped almonds 3g cup cold water 1 teaspoon vanilla X% cup scalded milk Whip from 31g cups cream 4g cup sugar 6 lady fingers

Make same as Caramel Charlotte Russe, adding nuts before folding in cream.