Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

600.—CHARLOTTE RUSSE MIXTURE NO. 2. CHARLOTTE RUSSE, GERMAN MIX- TURE. I quart rich milk or cream, i quart double cream, i^ to 2 ozs. gelatin, 16 yolks, 12 ozs. sugar, vanilla flavor. Soak the gelatin in a little cold water. Beat the double cream to a firm froth. Stir sugar and yolks in a sauce pan, and add the milk gradually. Stir on the fire till it thickens; take off, add flavor and the gelatin, strain, and stir in a basin on ice till it begins to set. Mix with the whipped cream and fill into the forms. 601.—CHARLOTTE RUSSE MIXTURE NO. 3. I quart of double cream, 6 ozs. sugar, ^ oz. gelatin, vanilla flavor. Soak the gelatin in a little cold water. When soft, strain and mix with the sugar. Dissolve on the fire, and let cool. Beat the double cream on ice to a firm froth, add flavor, and pour in the gelatin in a thin stream, beating constantly till it is all in. Fill the mixture into the lined molds; let set, and serve. 602.—CHARLOTTE RUSSE MIXTURE NO. 4. Beat one quart of double cream to a firm froth, sweeten with six ounces of powdered sugar, flavor vanilla. 603.—CHARLOTTE, NEAPOLITAN. Prepare mixture No. 601. Divide the whipped cream in three parts, and also the gelatin after it is dissolved. Color one part pink, adding strawberry or raspberry extract. The next part color chocolate, with powdered or melted chocolate. Leave one part white, flavor vanilla. Prepare one of the colors at a time, and fill each mold in even layer to one third. Set on ice to settle, and prepare the next color. Fill in the second layer. Set on ice again, and finish with the third color. The small individual Charlottes may be made in three layers; the larger ones in six and nine layers, in alternating colors. To serve: turn out of the form, decorate the sides with small ladyfingers, iced chocolate, pink and white, and fasten with a firm jam around the cream, a little apart. With bag and tube dress a border of whipped cream around the base, which intersperse with candied fruit 604.—CHARLOTTE RUSSE, CHANTILLY. Prepare a lining from the crusts Nos. 97 or 98. Bake very soft, and let cool. Remove the paper, cut in strips to fit the molds. After all the molds are lined, fill with any of the first three mixtures. Set in the ice box till firm. To serve: dip the bottom of the mold in hot water for a moment, and turn out in the dish. Decorate top and sides with whipped cream; put a border around the base, and decorate with cherries and angelica. 605.—CHARLOTTE RUSSE IN CASES. Line plain or fancy paper cases, or sherbet glasses, with the crusts Nos. 97 or 98 (or use ladyfingers or wafers). Fill with the mixture No. 602. Serve plain, or decorate with star tube and whipped cream. 606.—CHARLOTTE WITH CHOCOLATE, GERMAN STYLE. Prepare the mixture No. 600, with four ounces of chocolate . Fill into forms without lining, and set on ice to become firm. Prepare and bake some ladyfingers of even size, one part of the macaroon mixture No. 261, the other part of meringueNo. 94. Dry the meringues rather light, and give the macaroon fingers a good color. To serve: unmold, set on flat dishes, and place the fingers alternately around the cream, fastening with strips of whipped cream on the sides, and a heavy border around the base. To make the Charlotte more elaborate, the fingers may be decorated with royal icing; and for a large Charlotte of this kind, the case may be prepared as indicated in No. 598. 607.—STRAWBERRY CHARLOTTE. RASPBERRY CHARLOTTE. PEACH CHARLOTTE. APRICOT CHARLOTTE.