When the jelly is well set, take the
mould out of tile ice and place it in a
room of moderate temperature for about
half an hour ; place over it a plate or
glass dish, and turn it out. If the pre-
cautions we have mentioned have been
taken, plunging the mould into hot
water will not be necessary. The little
film of ice which separated the jelly
from the mould will already have melted
of its own accord owing to the tempera-
ture in which it has been placed. By
this means the shape and lines of the
mould will be perfectly preserved.
CHARTREUSE, YELLOW. — Yellow
chartreuse resembles green chartreuse✪ Chartreuse Jelly
in flavour. It is not, however, so
strong, and by many is preferred in con-
sequence. Indeed, a deep sip of green
chartreuse is very apt to bum the
throat. Y ellow chartreuse can be used
for all the purposes already mentioned
in Green Chartreuse for making
jellies, etc. Both, however, can be used
on great occasions in making high-class
trifle. Trifle is generally made from
sponge-cakes, macaroons, and ratafias,
soaked in sherry and brandy, and spread
over with layers of jam. A thick solid
custard is then poured on the top, and
the whole surmounted with a dome of
whipped cream✪ Trifle. What may be called
high-class trifle is made by soaking
sponge-cake, macaroons, ratafias, etc.,
in different lands of liqueur, such as
chartreuse (green and yellow), maras-
chino, kirsch, noyeau, etc. This is the
receipt given for making trifle as it
appears when served on occasions such
as high-class public balls. M. Franca-
telli recommends the use of liqueurs,
and I believe used them during the
period in which he had the honour to be
chef to Her Majesty the Queen. Of
course the use of liqueurs renders trifle
very expensive, but it is worth mention-
ing, as there may be occasions on which
the remains of liqueurs have been left,
and housekeepers may be glad of an
opportunity of using up the remains of
a bottle, and at the same time making a
dish worthy the attention of the greatest
lovers of good cheer.
CHEESE.— See Parmesan, Gruyere,
Gorgonzola, etc.
CHERRIES, BOTTLED.— Cherries are
sold in bottles. The liquor in which
they are bottled contains no sugar, but
2R
CROSSE AND RLA CKW ELL'S
should not be wasted, as it contains a
considerable amount of cherry flavour.
In bottled cherries the cherries them-
selves are sufficiently cooked, but the
liquor shoidd be poured off and sweet-
ened and when cold added to the pie or
pudding. Bottled cherries are chiefly
used for making ordinary pies and pud-
dings, and wall be found very useful
when mixed with bottled red currants
or raspberries. Should a bottle of cherry
syrup be in the house a spoonful of syrup
may be added to the juice with very
great advantage. Bottled cherries can
be used for making open tarts like those
sold in France and on the Continent,
but for this purpose cherries preserved
in syrup are very superior.
CHERRIES, BRANDY.— See Brandy
Cherries.
Page 47 · 2 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
When the jelly is well set, take the mould out of the ice and place it in a room of moderate temperature for about half an hour ; place over it a plate or glass dish, and turn it out. If the precautions we have mentioned have been taken, plunging the mould into hot water will not be necessary. The little film of ice which separated the jelly from the mould will already have melted of its own accord owing to the temperature in which it has been placed. By this means the shape and lines of the mould will be perfectly preserved.
CHARTREUSE, YELLOW. — Yellow chartreuse resembles green chartreuse in flavour. It is not, however, so strong, and by many is preferred in consequence. Indeed, a deep sip of green chartreuse is very apt to burn the throat. Y ellow chartreuse can be used for all the purposes already mentioned in Green Chartreuse for making jellies, etc. Both, however, can be used on great occasions in making high-class trifle. Trifle is generally made from sponge-cakes, macaroons, and ratafias, soaked in sherry and brandy, and spread over with layers of jam. A thick solid custard is then poured on the top, and the whole surmounted with a dome of whipped cream. What may be called high-class trifle is made by soaking sponge-cake, macaroons, ratafias, etc., in different lands of liqueur, such as chartreuse (green and yellow), maraschino, kirsch, noyeau, etc. This is the receipt given for making trifle as it appears when served on occasions such as high-class public balls. M. Francatelli recommends the use of liqueurs, and I believe used them during the period in which he had the honour to be chef to Her Majesty the Queen. Of course the use of liqueurs renders trifle very expensive, but it is worth mentioning, as there may be occasions on which the remains of liqueurs have been left, and housekeepers may be glad of an opportunity of using up the remains of a bottle, and at the same time making a dish worthy the attention of the greatest lovers of good cheer.
CHEESE.— See Parmesan, Gruyere, Gorgonzola, etc.
CHERRIES, BOTTLED.— Cherries are sold in bottles. The liquor in which they are bottled contains no sugar, but
2R
should not be wasted, as it contains a considerable amount of cherry flavour. In bottled cherries the cherries themselves are sufficiently cooked, but the liquor shoidd be poured off and sweetened and when cold added to the pie or pudding. Bottled cherries are chiefly used for making ordinary pies and puddings, and wall be found very useful when mixed with bottled red currants or raspberries. Should a bottle of cherry syrup be in the house a spoonful of syrup may be added to the juice with very great advantage. Bottled cherries can be used for making open tarts like those sold in France and on the Continent, but for this purpose cherries preserved in syrup are very superior.
CHERRIES, BRANDY.— See Brandy Cherries.
Records on this page
Chartreuse JellyTrifle