The economical cook book

Charlotte Russe, No. 2. Dissolve an ounce of isinglass in half a pint of new milk over the fire, with a piece of vanilla bean ; whip to a froth a pint of rieh cream, with a wine-glass and a half of Madeira or Sherrj wine in it ; beat the yolks of four eggs with four heaping tablespoonfuls of engar, and the whites separately to a stiff froth. When the isinglass is all dissolved, take oat the bean, and when % little cool, stir it into the yolks and sugar ; add the whites of the eggs and cream, beat all together for a few minutes, and pour into a mould lined with slices of sponge-cake or lady-fingers. Set in the ice until wanted. Charlotte Russe, No. 3. Whip a pint of cream with a trifle chum; as it is light, skim it off and put it in a large bowl unlil all is whipped. Beat the whites of four eggs perfectly light, dissolve half an ounce of gelatine in a wine-glass of good cooking wine by placing it in a small sauce-pan on the range or stove, but do not lei it boil; when entirely dissolved, stir into it a teacup of powdered sugar and a teaspoon of essence of vanilla; stir the whites of eggs into the cream ; then add quickly the wine and gelatine. Before making the above, line a large deep bowl with lady-fingers or sliced sponge-cake, pour in the mixture and set it in the ice or in a pan of snow. It should be prepared several hours before it is wanted. The cream that drains from the whip may be stirred into the gelatine, wine and sugar, before mixing with the cream and egg. Stick the cake to the mould by dipping one side in the beaten white of egg. Charlotte Russe, No. 4. Pound a vanilla bean with a lump of sugar and boil it m a tumbler (tf milk, strain off, and add to the milk two eggs, beaten PASTRY, PUDDINGS, ETC. 218 finely light separately, a teacup of sugar, the weight of a cent in gelatine, dissolved in as little hot water as possible ; beat to a froth with a churn a pint of oream and lay it on a sieve (this can be done first, as it will stand); add the cream to the custard, and stir it all together until quite cold, but not congealed ; line a mould with strips of cake and pour it in, or have ready baked a square sponge-cake, from which you have scooped the inside, and pour in the custard. Charlotte Russe, No. 5. Make a soft boiled custard of a pint of milk and four eggs, flavor with a teaspoon of essence of vanilla and sweeten with a pound of powdered sugar ; dissolve an ounce of gelatine in half a pint of water, add it to the hot custard, and stir until cold ; then add a quart of cream, whipped to a froth with a trifle churn, pour into a mould lined with lady-fingers, and set in the ice until wanted. Charlotte Russe, No. 6. Beat the yolks of seven eggs and stir them gradually into a pint of scalded milk, sweeten to your taste, set it in a pan of boiling water until it thickens, then set it away to cool. Pour a coffeecup of warm water over half a box of gelatine, stir it on the stove until dissolved ; beat the whites of seven eggs to a stiff froth, with powdered sugar to make it like icing; then whip a quart of rich cream with a trifle chum and stir it in the custard ; stir in now the whites and sugar, flavor with vanilla, then the gelatine; beat all well together. When perfectly cold, pour it into a mould lined with sponge-cake or lady-fingers. Charlotte Russe, No. 7. One-third of a box of gelatine dissolved in half a pint of boiling water ; when dissolved stir in it a teacup of powdered sugar, add two teaspoons of extract of vanilla and the beaten yolks of three eggs ; whip to a froth a quart of rich cream, drain it on a sieve ; put the oream that drains from the whip into the gelatine and egg, and stir in the whipped cream ; line a dish with lined sponge-cake or lady-fingers, pour the mixture in and set it in a cool place for several hours.