Page:The Boston cooking-school cook book (1910).djvu/495

 Charlotte Russe

1/4 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water 1/3 cup scalded cream 1/3 cup powdered sugar Whip from 3-1/2 cups thin cream 1-1/2 teaspoons vanilla 6 lady fingers

Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.

Orange Trifle

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1/2 cup boiling water 1 cup sugar 1 cup orange juice Grated rind 1 orange 1 tablespoon lemon juice Whip from 3-1/2 cups cream

Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.

Banana Cantaloupe

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water Whites 2 eggs 1/4 cup powdered sugar 3/4 cup scalded cream 2/3 cup sugar 4 bananas, mashed pulp 1 tablespoon lemon juice Whip from 3-1/2 cups cream 12 lady fingers

Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over