Prussian Charlotte. — Take a plain mould and put a little jelly (flavoured with brandy and coloured with a little essence of cochineal) to about Jin. in depth. Put the mould on the ice, and line the sides with savoy biscuits, filling up the centre with maraschino cream✪ Prussian Charlotte. Leave the mould on the ice until the preparation sets, then dip the bottom of it for a second in warm water, and turn it out. Ornament with candied fruit. Fig. 413. Mosaic Charlotte. Westphalian Charlotte. — Choose about fifteen good apples, remove the peel and cores, and mince them very finely ; then put them into a stewpan with about Jib. of melted butter, toss them on a brisk fire until their moisture is reduced, dust over them a few handfuls of sugar, and add a little cinnamon and lemon-zest. Let them cook for a few minutes longer, and then remove from the fire. Next take lib. or ljlb. of brown breadcrumbs, dry them well, and rub them through a sieve. Put -Jib. of butter into a pan, make it hot, throw in the breadcrumbs, and fry them for a few minutes so that they will get dry ; then put them into a basin, and add 2 h 2 Sauces, &c., referred to, see under their special heads. 340 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Charlottes — continued. 2 table-spoonfuls of cinnamon sugar and a little chopped orange- and lemon-zest (grated rind), pour in £ wineglassful of Madeira or Malaga wine, and let the crumbs absorb it, woi-king it with a spoon to the required consistence. Then well butter a Charlotte-mould, and lay the preparation at the bottom and round the sides to about -jin. in thickness, pressing the breadcrumbs hard ; slightly warm the apples, put them into the hollow in the mould, and coyer the top with a piece of bread well buttered and cut into a round shape✪ Westphalian Charlotte ; place the mould on a baking-sheet, and bake in a moderately hot oven for forty minutes. Take it out of the oven, pass a knife between it and the Charlotte, turn it out, and dust over some caster sugar. CHARTREUSE. — Standing out pre-eminent among liqueurs are the famous manufactures of the monks of the French Monastery of Grande Chartreuse, situated in Daupliine, near Grenoble, amongst the rugged mountains of the Alps ; and very justly proud these followers of the Benedictine St. Bruno are of their wares. A writer on the subject tells us that these Carthusian recluses devote the whole of their time to the religious exercises entailed in cultivating herbs and making these holy liqueurs from them ; the industry providing some two or three hundred of them with perpetual lucrative em- ployment. The annual monetary return to the establish- ment from the sale of Chartreuse is estimated at upwards of 2,000,000 francs, and it is not therefore surprising to learn that other monks in monasteries have taken up the idea. Originally Chartreuse was little better than an elixir made from the juice of the herbs found on the Alps, which was stored in small bottles, for the purpose of com- forting the pilgrims who passed through Dauphine; but we are told, a learned chemist of Lyons stopping in the abbey in the year 1834 noticed some aromatic herbs thrown aside from which the juices had been expressed. Calling atten- tion to them, he was informed that they were useless; but as he observed that pigs devoured them eagerly, he further examined them, and then exclaimed that instead of being useless they were a real treasure.

AI-modernized reading of the original text

Prussian Charlotte. — Take a plain mould and put a little jelly (flavoured with brandy and coloured with a little essence of cochineal) to about Jin. in depth. Put the mould on the ice, and line the sides with savoy biscuits, filling up the centre with maraschino cream. Leave the mould on the ice until the preparation sets, then dip the bottom of it for a second in warm water, and turn it out. Ornament with candied fruit. Fig. 413. Mosaic Charlotte. Westphalian Charlotte. — Choose about fifteen good apples, remove the peel and cores, and mince them very finely ; then put them into a stewpan with about Jib. of melted butter, toss them on a brisk fire until their moisture is reduced, dust over them a few handfuls of sugar, and add a little cinnamon and lemon-zest. Let them cook for a few minutes longer, and then remove from the fire. Next take lib. or ljlb. of brown breadcrumbs, dry them well, and rub them through a sieve. Put -Jib. of butter into a pan, make it hot, throw in the breadcrumbs, and fry them for a few minutes so that they will get dry ; then put them into a basin, and add 2 h 2 Sauces, &c., referred to, see under their special heads. Charlottes — continued. 2 table-spoonfuls of cinnamon sugar and a little chopped orange- and lemon-zest (grated rind), pour in £ wineglassful of Madeira or Malaga wine, and let the crumbs absorb it, woi-king it with a spoon to the required consistence. Then well butter a Charlotte-mould, and lay the preparation at the bottom and round the sides to about -jin. in thickness, pressing the breadcrumbs hard ; slightly warm the apples, put them into the hollow in the mould, and coyer the top with a piece of bread well buttered and cut into a round shape ; place the mould on a baking-sheet, and bake in a moderately hot oven for forty minutes. Take it out of the oven, pass a knife between it and the Charlotte, turn it out, and dust over some caster sugar. CHARTREUSE. — Standing out pre-eminent among liqueurs are the famous manufactures of the monks of the French Monastery of Grande Chartreuse, situated in Daupliine, near Grenoble, amongst the rugged mountains of the Alps ; and very justly proud these followers of the Benedictine St. Bruno are of their wares. A writer on the subject tells us that these Carthusian recluses devote the whole of their time to the religious exercises entailed in cultivating herbs and making these holy liqueurs from them ; the industry providing some two or three hundred of them with perpetual lucrative employment. The annual monetary return to the establishment from the sale of Chartreuse is estimated at upwards of 2,000,000 francs, and it is not therefore surprising to learn that other monks in monasteries have taken up the idea. Originally Chartreuse was little better than an elixir made from the juice of the herbs found on the Alps, which was stored in small bottles, for the purpose of comforting the pilgrims who passed through Dauphine; but we are told, a learned chemist of Lyons stopping in the abbey in the year 1834 noticed some aromatic herbs thrown aside from which the juices had been expressed. Calling attention to them, he was informed that they were useless; but as he observed that pigs devoured them eagerly, he further examined them, and then exclaimed that instead of being useless they were a real treasure.

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