Ohaxlotte Russe. — Qne-half pint of double cream,
one-half ounce of gelatine, one-half gill of cold water, one
ounce of sugar, one teaspoonful of essence of vanilla,
white of one egg, one-quarter pound of lady-fingers, one
dozen candied cherries.
Cover the gelatine with cold water and soak it for tea
minutes. Put the cream into a bowl, and with an egg-
whisk bring it to a very stiff froth, add to this the sugar
and vanilla, then melt the gelatine over the fire and pour
it into the cream very carefully.
Now whip the white of egg to a stiff froth, and stir
this also into the bowl, being careful not to beat down
the froth while stirring, after which prepare the lady-fin-
gers by splitting them apart and cutting the sides of each
so that they may fit squarely together, and line a pint
souffle tin, with these placed perpendicularly.
Pick the cherries up one by one with a skewer, and
176 ^CES, CREAMS AND JELLIES.
dipping them into cold water arrange them in any fanciful
form in the bottom of the tin ; when the cream has
commenced to firm a little in the bowl, pour it into the
mould very carefully, in order thaft the wall of lady-
fingers may not become disarranged, and set the whole
away to harden.
When the charlotte russe has firmed sufficiently to be
turned out of the mould, transfer it to a dessert dish,
using care not to break its shape or to disarrange the
cherries which garnish the top.
Notes. — Cliarlotte nisse may also be made by baking a sponge
cake in very thin sheets as for rolled jelly-cake, and cutting this into
lengths about four inches wide and ten long, form these Into small
cups, sticking them together by brushing a little white of ^g between
the over-lapping ends.
Arrange the cake cups upon a platter, placing a round of orna-
mental paper under each, fill them two-thirds full with the cream
prepared as above, and when this hardens, whip sufficient white of
egg to a stiff froth, and fill up the cups, placing upon the top of each a
small lozenge cut for the purpose from the sponge cake. When
filled they should be covered over with a sheet of paper and place4
in the oven for a moment to " set " the white of egg froth, when
they are ready to serve. The lozenges upon the top of each may
be garnished with a raisin or candied cherry if desired.
Bice Cream. — ^Two large tablespoonfuls of finely
cracked rice, one pint of milk, one ounce of butter, two
ounces of cut loaf sugar, rind of one lemon, one-half ounce
of gelatine, one-half pint of double cream.
Prepare the gelatine by soaking it in the milk for one
hour. Put into a fresh, bright saucepan the butter, stir
into it the rice, which must be as fine but not finer than
granulated sugar, add to this by degrees the milk and
gelatine and rubbing the lumps of sugar upon the rind
VEL VET CREAM. 177
of the lemon to flavor them, throw these into the sauce-
pan, place the saucepan over the fire and stir its contents
until the sugar melts and the mixture boils.
Allow Ihe boiling to continue for five minutes; at the
end of which time pour the compound into a bowl and
set it aside until it becomes nearly cold.
Beat the cream to a stiff froth, stir it lightly into the
bowl, and pour all into a mould which must have pre-
viously been prepared by being dipped into cold water,
after which the mould should be packed in ice until the
cream becomes sufficiently firm to turn out and serve.
Rice cream✪ Rice Cream should be served with raspberry jam sur-
rounding, it.
Velvet Oream. — One ounce of gelatine, one-half
pint of white wine, one lemon, three ounces of cut loaf,
one pint of double cream, one-half gill of cold water.
Page 78 · 3 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Charlotte Russe. — Qne-half pint of double cream, one-half ounce of gelatine, one-half gill of cold water, one ounce of sugar, one teaspoonful of essence of vanilla, white of one egg, one-quarter pound of lady-fingers, one dozen candied cherries.
Cover the gelatine with cold water and soak it for tea minutes. Put the cream into a bowl, and with an eggwhisk bring it to a very stiff froth, add to this the sugar and vanilla, then melt the gelatine over the fire and pour it into the cream very carefully.
Now whip the white of egg to a stiff froth, and stir this also into the bowl, being careful not to beat down the froth while stirring, after which prepare the lady-fingers by splitting them apart and cutting the sides of each so that they may fit squarely together, and line a pint souffle tin, with these placed perpendicularly.
Pick the cherries up one by one with a skewer, and
176 ^CES, CREAMS AND JELLIES.
dipping them into cold water arrange them in any fanciful form in the bottom of the tin ; when the cream has commenced to firm a little in the bowl, pour it into the mould very carefully, in order that the wall of ladyfingers may not become disarranged, and set the whole away to harden.
When the charlotte russe has firmed sufficiently to be turned out of the mould, transfer it to a dessert dish, using care not to break its shape or to disarrange the cherries which garnish the top.
Notes. — Charlotte russe may also be made by baking a sponge cake in very thin sheets as for rolled jelly-cake, and cutting this into lengths about four inches wide and ten long, form these Into small cups, sticking them together by brushing a little white of egg between the over-lapping ends.
Arrange the cake cups upon a platter, placing a round of ornamental paper under each, fill them two-thirds full with the cream prepared as above, and when this hardens, whip sufficient white of egg to a stiff froth, and fill up the cups, placing upon the top of each a small lozenge cut for the purpose from the sponge cake. When filled they should be covered over with a sheet of paper and placed in the oven for a moment to " set " the white of egg froth, when they are ready to serve. The lozenges upon the top of each may be garnished with a raisin or candied cherry if desired.
Rice Cream. — ^Two large tablespoonfuls of finely cracked rice, one pint of milk, one ounce of butter, two ounces of cut loaf sugar, rind of one lemon, one-half ounce of gelatine, one-half pint of double cream.
Prepare the gelatine by soaking it in the milk for one hour. Put into a fresh, bright saucepan the butter, stir into it the rice, which must be as fine but not finer than granulated sugar, add to this by degrees the milk and gelatine and rubbing the lumps of sugar upon the rind
VEL VET CREAM. 177
of the lemon to flavor them, throw these into the saucepan, place the saucepan over the fire and stir its contents until the sugar melts and the mixture boils.
Allow Ihe boiling to continue for five minutes; at the end of which time pour the compound into a bowl and set it aside until it becomes nearly cold.
Beat the cream to a stiff froth, stir it lightly into the bowl, and pour all into a mould which must have previously been prepared by being dipped into cold water, after which the mould should be packed in ice until the cream becomes sufficiently firm to turn out and serve. Rice cream should be served with raspberry jam surrounding, it.
Velvet Oream. — One ounce of gelatine, one-half pint of white wine, one lemon, three ounces of cut loaf, one pint of double cream, one-half gill of cold water.
Records on this page
Rice CreamCharlotte RusseVelvet Cream