Page:The Boston cooking-school cook book (1910).djvu/496

 hot water until it thickens; add soaked gelatine and remaining 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.

Chocolate Charlotte

1/4 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water 1/3 cup scalded cream 1-1/2 squares Baker's chocolate 3 tablespoons hot water 2/3 cup powdered sugar Whip from 3 cups 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.

Caramel Charlotte Russe

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

Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.

Burnt Almond Charlotte

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 3/4 cup scalded milk 1/2 cup sugar 1/2 cup sugar, caramelized 3/4 cup blanched and finely chopped almonds 1 teaspoon vanilla Whip from 3-1/2 cups cream 6 lady fingers

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