Boston Cooking-School cook book

Chocolate Charlotte. Melt 114 squares chocolate over hot water, add 3 tablespoons hot water and 144 cup powdered sugar. Add to gelatine mixture while hot. Mocha Charlotte. Flavor with coffee essence or use strong hot coffee in place of scalded milk. 568 THE BOSTON COOKING-SCHOOL COOK BOOK BANANA CHARLOTTE 4 bananas, peeled, mashed, and 1 tablespoon sherry or 1 teaspoon vanilla rubbed through sieve 2% cup powdered sugar 2 oranges 114 tablespoons granulated ¥g pint heavy cream V4 cup cold water Add pulp and juice of oranges to banana pulp. Add lemon juice, sherry, sugar, and gelatine dissolved over boiling water. 1 tablespoon lemon juice gelatine, soaked in Cool, stirring constantly, and fold in cream, beaten stiff. | | | ORANGE CHARLOTTE 1% tablespoons granulated gelatine 3 tablespoons lemon juice | 1% cup cold water 1 cup orange juice and pulp Vg cup boiling water 3 egg whites 1 cup sugar VY pint cream Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice water; when quite thick, beat with wire spoon or whisk until frothy, then add egg whites beaten stiff and fold in whipped cream. Line a mold with sections of oranges, turn in mixture, smooth evenly, and chill. Strawberry Charlotte. Use strawberry juice in place of orange juice. Reduce lemon juice to 1 tablespoon. PINEAPPLE CHARLOTTE 1 cup crushed pineapple Few grains salt Y cup pineapple juice 114 tablespoons granulated 1 tablespoon lemon juice gelatine, soaked in 2 tablespoons sugar Y cup cold water 1 glass red Bar-le-duc currants, if Vg pint cream desired ; Drain pineapple. Add fruit juices, sugar, salt, and gelatine. Heat mixture until gelatine dissolves. Remove from heat, set in pan of ice water. When mixture begins to thicken, fold in cream beaten until stiff, and currants. Turn into a slightly oiled mold. Chill. JELLIES, CHARLOTTES AND WHIPS 569 MAPLE CHARLOTTE 1 tablespoon gelatine 34 cup hot maple sirup 44 cup cold water 2 cups heavy cream, whipped Soak gelatine 5 minutes in water, add to sirup, and stir until dis- solved. Cool, fold in cream. Fill wet mold or paper cups lined with lady fingers. Chill thoroughly. CHARLOTTE BASKETS Bake Cream Sponge Cake (p. 652) in buttered individual tins. Cool, remove centers and fill with any Charlotte mixture. Decorate with border of whipped cream put on with pastry bag and tube and insert strips of Angelica to represent handles. Strawberry Baskets. Fill with selected strawberries. Pour over melted currant jelly or strawberry sirup. JELLY PANACHE Cut Jelly Roll (p. 652), in %-inch slices. Line a Charlotte Russe mold with slices and fill with Strawberry Charlotte (p. 568) or Pineapple Charlotte (p. 568). GAGE EE. Re 3-9 COTTAGE PUDDINGS, SHORTCAKES AND TORTES COTTAGE PUDDINGS Cottage Puddings are made of plain cake, served warm with a sauce. Bake in plain cake pans, angel-cake pans, or muffin pans. COTTAGE PUDDING Y cup butter 1 cup milk 28 cup sugar 214 cups flour 1 egg, well beaten 4 teaspoons baking powder 1% teaspoon salt (For a richer cake, use Two-Egg Cake, p. 656.) Cream butter, add sugar gradually, and egg; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture. Turn into buttered shallow cake pan or individual tins and bake in moderate oven (350° F.). Serve with Vanilla Sauce (p. 611), Hard Sauce (p. 609), Lemon Sauce (p. 610), Orange Sauce (p. 613), Raspberry Sauce (p. 614), or with strawberries (sweetened and slightly mashed), stewed blueberries, or peaches. Top with whipped cream, if desired. CHOCOLATE COTTAGE PUDDING