French dishes for American tables

well together with the butter for four or five minutes. Add another egg, which also beat five minutes, and then another, and beat all together the same length of time, and mix with the foregoing half a pound of flour, four ounces of currants, and the same of raisins, which you have stoned. Butter a mold, put a piece of paper in the bottom, and also around the sides, pour your mixture into the mold, and send it to a moderate oven for about an hour. Pass the point of a knife into your cake, and, if it comes out dry, it is sufficiently done. 575. Charlotte-Russe. Butter a tin mold, the bottom and sides of which line with lady fingers. Whip a pint of cream until quite firm, and put it on the ice. Dissolve half an ounce of gelatine in about a sherry-glass of hot water, then add four ounces of sugar. Boil a sherry-glass of milk, remove it from the fire, and mix with it four eggs, stirring rapidly. Strain your gelatine and sugar, and add them, with a teaspoonful of vanilla, to your other ingredients, and mix all well together. When beginning to stiffen, add your whipped cream, which remove from the bowl with a skimmer, so as to drain off all moisture. Fill your mold with the cream, put it on ice for an hour, take it out of the mold, and serve. 576. Bavarian Strawberry Cream. Dissolve a quarter of an ounce of gelatine in three or four tablespoonfuls of hot water, then add to it four ounces of powdered sugar, and put it through a sieve. Whip a pint of cream, and, when firm, put it on ice for a quarter of an hour. Press four ounces of strawberries through a sieve, which put in a bowl with your gelatine and sugar. When beginning to stiffen slightly, add your whipped cream, which remove from the bowl with a skimmer, so as to drain off all moisture. Mix all well together, and pour into a mold, which put on ice for about an hour. Then turn your cream out of the mold, and serve. 577. Bavarian Chocolate Cream. Prepare exactly as for the foregoing, adding two ounces of chocolate which you have previously melted. 578. Bavarian Vanilla Cream. Proceed as for Bavarian strawberry cream (Art. 576), except that instead of adding strawberries, flavor with a teaspoonful of vanilla. 579. Bavarian Coffee Cream. Proceed as for Bavarian strawberry cream (Art. 576), but, instead of strawberries, flavor with a tablespoonful of essence of coffee. 580. Jelly of Rum. Dissolve two ounces of gelatine in a pint and a half of very hot water on the fire, and, when melted, add ten ounces of sugar. Beat three whites of eggs with half a glass of water, which mix with your gelatine, stirring quickly with an egg-beater. Then put all on the fire until boiling, then remove to the back of the range to simmer gently for half an hour. Strain your jelly through a flannel until perfectly clear, and add three sherry-glasses of rum. Pour it into a mold, which put on the ice until sufficiently stiff to turn out. 581. Wine Jelly. Proceed as for the foregoing, adding a pint and a quarter of water (instead of a pint and a half), the juice of a lemon, a very small piece of cinnamon stick, a gill of sherry, and a sherry-glass of brandy. Finish as the preceding.