1 tb gelatine.
34 c. cold water.
3^ c. hot milk.
}4 c. fruit sugar.
IJ^ T. vanilla.
ORANGE CHARLOTTE.
^ T. 1 tb. gelatine✪ Charlotte Russe.
1 tb. 34 c. cold water.
1 tb. 34 c. boiling water.
1 3^ tb. 3^ c. sugar.
IT. 1 tb. lemon juice.
2 tb. }/2 c. orange juice and pulp.
34 1 white of egg.
2 tb. 1 c. cream (whipped).
2 Orange sections.
1. Prepare first five ingredients as Lemon Jelly.
DESSERTS
269
2. Strain, add orange juice and pulp.
3. Chill, stir occasionally.
4. When partly set, beat until foamy, add white of egg,
beaten stiff; beat well, then fold in whipped cream.
5. Turn into a mould lined with orange sections; chill.
Note. — Fresh peaches may be used in the same way in
Peach Charlotte.
CARAMEL CHARLOTTE.
1 tb.
2tb.
2 tb.
1 tb.
4 drops
2tb.
1 tb. gelatine.
14: c. cold water.
1 c. sugar.
3^ c. boiling water.
^ c. hot milk.
1 T. vanHla.
1 c. cream, whipped.
1. Soften gelatine in cold water.
2. Melt sugar to caramel, gradually add boiling water;
pour over softened gelatine, strain.
3. Add hot milk, flavor, chill, stir occasionally.
4. Finish as Charlotte Russe.
CHOCOLATE CHARLOTTE
lyi tb. gelatine.
1 tb.
}i c. cold water.
2tb.
]/z c. hot milk.
3^ oz.
13^ oz. chocolate.
3 tb.
^ c. fruit sugar.
1 tb.
3 tb. boiling water.
3^T.
3^ T. vanilla.
2 tb.
2 c. cream (whipped).
1
Lady fingers.
1. Soften gelatine in cold water, dissolve in hot milk;
strain.
2. Melt chocolate over hot water; add one-half sugar,
then boiling water gradually, stir until smooth; add to
dissolved gelatine.
3. Add remaining sugar; finish as Charlotte Russe.
270
CANADIAN COOK BOOK
D. FROZEN DESSERTS
These are among the simplest and most wholesome of
desserts especially the water ices, sherbets and plain ice-
creams; they are also very easily prepared.
General Rules
1. To Prepare Freezer. — Scald can and dasher, drain, fit
together; adjust in wooden bucket and lock securely; turn
crank to make sure that freezer is properly fitted; pack with
ice and salt mixture.
2. Freezing Mixture.
(a) For a smooth mixture, as ice-cream, use 4 level
measures ice to 1 level measure salt.
(b) For a coarse mixture, as frappe, use 2 measures ice
to 1 measure salt.
(c) For packing, use 6 measures ice to 1 measure salt.
If dry snow is used instead of ice, add a little water to
start the melting.
Have ice finely chopped; mix with coarse rock salt before
packing freezer.
3. To Pack Freezer. — Put ice and salt mixture around
can, pack well; turn crank occasionally. Ice and salt should
surround the can above the level of mixture to be frozen.
4. To Freeze Mixtures. — After packing freezer, wipe off
cover, remove crank and cover, pour in mixture; adjust
cover and top; let stand until thoroughly chilled then turn
very slowly.
5. To Pack Frozen Mixtures. — When mixture is stiff,
drain water from tub; remove crank, wipe off cover and
remove dasher; scrape mixture down from sides of can and
beat until smooth ; cover (fit a cork into cover) ; repack tub
with packing mixture; cover with heavy sack or newspapers.
6. To Mould Frozen Mixtures. — Scald mould, chill
thoroughly; pack solidly with frozen mixture, level off top,
cover; seal with strips of cotton dipped in melted lard;
DESSERTS
271
pack well with packing mixture, cover and let stand several
hours.
Page 83 · 1 recipe record on this page
Presented as published in 1924. 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
1 tb gelatine. 34 c. cold water. 3^ c. hot milk. }4 c. fruit sugar. IJ^ T. vanilla.
ORANGE CHARLOTTE.
^ T. 1 tb. gelatine.
1 tb. 34 c. cold water.
1 tb. 34 c. boiling water. 1 3^ tb. 3^ c. sugar.
IT. 1 tb. lemon juice.
2 tb. }/2 c. orange juice and pulp. 34 1 white of egg.
2 tb. 1 c. cream (whipped).
2 Orange sections.
1. Prepare first five ingredients as Lemon Jelly.
2. Strain, add orange juice and pulp.
3. Chill, stir occasionally.
4. When partly set, beat until foamy, add white of egg, beaten stiff; beat well, then fold in whipped cream.
5. Turn into a mould lined with orange sections; chill.
Note. — Fresh peaches may be used in the same way in Peach Charlotte.
CARAMEL CHARLOTTE.
1 tb. 2tb.
2 tb. 1 tb.
4 drops 2tb.
1 tb. gelatine.
14: c. cold water.
1 c. sugar.
3^ c. boiling water.
^ c. hot milk.
1 T. vanilla.
1 c. cream, whipped.
1. Soften gelatine in cold water.
2. Melt sugar to caramel, gradually add boiling water; pour over softened gelatine, strain.
3. Add hot milk, flavor, chill, stir occasionally.
4. Finish as Charlotte Russe.
CHOCOLATE CHARLOTTE
lyi tb. gelatine.
1 tb.
}i c. cold water.
2tb.
]/z c. hot milk.
3^ oz.
13^ oz. chocolate.
3 tb.
^ c. fruit sugar.
1 tb.
3 tb. boiling water.
3^T.
3^ T. vanilla.
2 tb.
2 c. cream (whipped).
Lady fingers.
1. Soften gelatine in cold water, dissolve in hot milk; strain.
2. Melt chocolate over hot water; add one-half sugar, then boiling water gradually, stir until smooth; add to dissolved gelatine.
3. Add remaining sugar; finish as Charlotte Russe.
D. FROZEN DESSERTS
These are among the simplest and most wholesome of desserts especially the water ices, sherbets and plain icecreams; they are also very easily prepared.
General Rules
1. To Prepare Freezer. — Scald can and dasher, drain, fit together; adjust in wooden bucket and lock securely; turn crank to make sure that freezer is properly fitted; pack with ice and salt mixture.
2. Freezing Mixture.
(a) For a smooth mixture, as ice-cream, use 4 level measures ice to 1 level measure salt.
(b) For a coarse mixture, as frappe, use 2 measures ice to 1 measure salt.
(c) For packing, use 6 measures ice to 1 measure salt.
If dry snow is used instead of ice, add a little water to start the melting.
Have ice finely chopped; mix with coarse rock salt before packing freezer.
3. To Pack Freezer. — Put ice and salt mixture around can, pack well; turn crank occasionally. Ice and salt should surround the can above the level of mixture to be frozen.
4. To Freeze Mixtures. — After packing freezer, wipe off cover, remove crank and cover, pour in mixture; adjust cover and top; let stand until thoroughly chilled then turn very slowly.
5. To Pack Frozen Mixtures. — When mixture is stiff, drain water from tub; remove crank, wipe off cover and remove dasher; scrape mixture down from sides of can and beat until smooth ; cover (fit a cork into cover) ; repack tub with packing mixture; cover with heavy sack or newspapers.
6. To Mould Frozen Mixtures. — Scald mould, chill thoroughly; pack solidly with frozen mixture, level off top, cover; seal with strips of cotton dipped in melted lard;
pack well with packing mixture, cover and let stand several hours.
Records on this page
Charlotte Russe