My mother's cook book

Now whip the white of egg to a stiff froth, and stir this also into the bowl, being careful not to beat down the froth while stirring, after which prepare the lady-fingers by splitting them apart and cutting the sides of each so that they may fit squarely together, and line a pint souffi6 tin, with these placed perpendicularly. Pick the cherries up one by one ^ith a skewer, and t76 ICES, CREAMS AND JELLIMS. dipping them into cold water arrange them in any fanciful form in the bottom of the tin ; when the cream has commenced to firm a little in the bowl, pour it into the mould very carefully, in order that the wall of ladyfingers may not become disarranged, and set the whole away to harden. When the charlotte russe has firmed sufficiently to be turned out of the mould, transfer it to a dessert dish, using care not to break its shape or to disarrange the cherries which garnish the top. Notes. — Charlotte russe may also be made by baking a sponge cake in very thin sheets as for rolled jelly-cake, and cutting this into lengths about four inches wide and ten long, form these into small cups, sticking them together by brushing a little white of egg between the over-lapping ends. Arrange tiie cake cups upon a platter, placing a round of ornamental paper under each, fill them two-thirds full with the cream prepared as above, and when this hardens, whip sufficient white of egg to a stiff froth, and fill up the cups, placing upon the top of each a small lozenge cut for the purpose from the sponge cake. When filled they should be covered over with a sheet of paper and placed in the oven for a moment to "set" the white of egg froth, when - they are ready to serve. The lozenges upon the top of each may be garnished with a raisin or candied cherry if desired. Rice Cream. — Two large tablespoonfuls of finely cracked rice, one pint of milk, one ounce of butter, two ounces of cut loaf sugar, rind of one lemon, one-half ounce of gelatine, one-half pint of double cream. Prepare the gelatine by soaking it in the milk for one hour. Put into a fresh, bright saucepan the butter, stir int^ it the rice, which must be as fine but not finer than granulated sugar, add to this by degrees the milk and gelatine and rubbing the lumps of sugar upon the rind VELVET CREAM. of the lemon to flavor them, throw these into the saucepan, place the saucepan over the fire and stir its contents until the sugar melts and the mixture boils. Allow the boiling to continue for five minutes ; at the end of which time pour the compound into a bowl and set it aside until it becomes nearly cold. Beat the cream to a stiff froth, stir it lightly into the bowl, and pour all into a mould which must have previously been prepared by being dipped into cold water, after which the mould should be packed in ice until the cream becomes sufficiently firm to turn out and serve. Rice cream should be served with raspberry jam sur rounding it. Velvet Cream. — One ounce of gelatine, one-halt pint of white wine, one lemon, three ounces of cut loaf, one pint of double cream, one-half gill of cold water. Cover the gelatine with cold water and let it soak for ten minutes. Rub upon the rind of the lemon three or four of the lumps of sugar to flavor them, and placing these pieces of sugar in a copper or porcelain lined saucepan, squeeze over them the juice of the lemon, add to these the wine and the remainder of the sugar, together with the soaked gelatine and stir all over the fire until the gelatine melts. Pour the mixture from the saucepan through a strainer intO' a bowl and allow all to cool. When cool, whip the cream to a stiff froth, mix it lightly with the strained pr^aration, and pouring the cream so completed into a mould, pack the mould in ice and allow it to remain therein until its contents become firm enough to turn out in proper form and serve.