Miss Corson's practical American cookery and household management

Charlotte Russe. Other creams, such as Bavarian, are sometimes used ; but the plain whipped cream makes the most delicate charlotte. WHIPPED CREAM. Flavor and sweeten half a pint of sweet cream to taste ; whip it for two minutes with an egg-whip, and let it stand for a minute for the froth to free itself from air-bubbles; then skim off the froth, and put it in a colander set in a dish AA9 to drain j again whip the cream to a froth, and skim ; proceed in this way until all the cream is whipped ; then put it in a cool place until it is required for the table. PAPER CASES FOR SMALL CHARLOTTES. When small charlottes are desired, and there are no individual moulds at hand, paper cases can be made as shown in the accompanying picture ; a circle of stiff pasteboard, or a round tin cup without a handle, will serve to form the cases ; by cutting the paper as shown on the upper edge, and then Paper Case for Smalt Charlottes, turning it as shown at the bottom, the shape of the circle will be preserved ; if the paper is brushed with the white of egg before it is turned up, it will surely stay in place. The paper cases are lined with a strip of thin sponge-cake, a bottom of cake is fitted in ; and then they are ready to fill, as directed in the recipe for charlotte-russe. CAKE BAKED IN PAPER. When a cake-pan is too shallow for the quantity of cake desired, or when the cake is so light that it is likely to rise above the top of the pan, it can be kept in shape by using 4SO a stiff glazed paper, cut as shown in the accompanying engraving, and thickly coated with butter before the cake is put into it J if the oven-heat is moderate, the butter will preserve the paper from burning. It may not be amiss to reprint the following hints for the successful baking of cake : — In baking cake, the greatest care should be taken to guard Cake Baked in Paper. against too great heat in the oven ; a layer of sand on the bottom of the oven, about half an inch thick, is a safeguard against burning on the bottom ; if the general heat is too great, the cake will burn, or crack on the top, before it can bake properly ; if the oven is not hot enough, the cake will not rise properly. A very safe test of the heat is to put a spoonful of the cake dough or batter on a bit of butterfed paper, and slip it into the oven ; this may be done during the final mixing of the cake, so that it will not have to stand after it is ready for the oven ; if the little cake bakes evenly and quickly, without burning at the edge, the heat is right, and the large cake may be put into the oven. An experienced baker always knows the varying temperatures of the oven, and takes care that the heat is right before the cake is begun. PLAIN ICING FOR CAKES. Separate the white and yolk of one egg, and sift four ounces of pulverized sugar ; beat the white of egg until it foams ; then gradually beat in the fine sugar, until a smooth icing is formed, when it will be ready to use ; keep the icing very cold until it is needed. BOILED ICING.