The encyclopædia of practical cookery

For details respecting Culinary Processes, Utensils, Sauces, <I'C., referred to, see under their special heads. / J> PICNIC CAKES. x. Lawn Tennis. 3. Coaching, j. Cricket. 4- Boating. 5- Football. 6. Polo. Charlottes — continued. (4) Flavour 1 pint of cream with 1 teaspoonful of vanilla and 1 table-spoonful of wine, and whip to a stiff froth. Beat the whites of eight eggs stiff, add fib. of caster sugar, and mix it lightly with the whipped cream ; fill fancy paper cases with cream, ornament each with thin triangles of sponge cake, and a cube of wine jelly. A small part of the cream may be coloured with melted chocolate or cochineal, and used for decoration. (5) Soak foz. of gelatine in f teacupful of cold water till softened. Chill 1 pint of cream in the ice-chest, line a threepint mould with one dozen of lady’s fingers, or narrow slices of sponge cake, crust side out ; leave a little space between the slices, and have the cake even at the bottom of the mould, which will be the top. Whip the cream and skim off into a metal pan set in pounded ice. Sift 2 table-spoonfuls of caster sugar over the whipped cream, and add 1 teaspoonful of vanilla extract and 1 table-spoonful of wine. Dissolve the gelatine in a teacupfnl of boiling water, and strain through a fine strainer over the whipped cream ; then stir (not beat) rapidly with the bowl of the spoon resting on the bottom of the pan. Turn the pan with the left hand while stirring with the right. If it feels lumpy lift the pan from the ice and place it in warm water to melt the gelatine. Stir till the gelatine is well mixed with the cream, and when nearly stiff enough to drop turn it into the mould. Keep it on ice, and when ready to serve turn out, and garnish the top with jelly- (6) Put £ pint of cream in a small saucepan with l|oz. of gelatine and 7oz. of sugar, set over the fire, and beat with a wire egg-whisk till the gelatine is all dissolved ; the quicker the better. Pour 1 teacupful of maraschino into 2 pints of cream, then strain in the contents of the saucepan, set the whole in a pan of pounded ice with salt in it, and whip Fig. 410. Charlotte Russe with Whipped Cream. the cream mixture till it begins to set, then pour it into the prepared mould. The mould should be made ready beforehand. A 2qt. jelly or cake-mould will do. Line it with lady’s fingers placed edge to edge, the edges wetted with white of egg. Ornament the top on turning out and garnish round the dish with whipped cream or meringue decorated with half-cherries (see Fig. 410). (7) Place all the ingredients in an ice-chamber, chest, or closet until wanted. Put lOoz. of granulated sugar and thirteen whites of eggs into a brass pan, and beat them together with a wire egg-whisk for about twenty minutes. If beaten rapidly in a cool place the mixture will then be like good cake frosting. Add 2 large teaspoonfuls of cream of tartar and a little vanilla extract, and beat a minute longer; then lay aside the whisk and stir 6oz.