The home cook book

COFFEE CHARLOTTE RUSSE Line a mold with lady-fingers. Whip two cups of cream and set in the ice-box to chill. In a quarter of a cup of cold black coffee soften a tablespoon of gelatine. In a doubleboiler heat three-fourths of a cup of milk and three-fourths of a cup of sugar. Stir in two beaten eggs and the gelatine dissolved in the black coffee. Beat, strain, and cool. When it begins to stiffen fold in the cold whipped cream, and pour into the mold lined with lady-fingers. Set away to stiffen. In serving, invert the mold and have your charlotte standing on a low dish. ROSE CHARLOTTE Soften an ounce of gelatine in cold water. Boil slowly until dissolved in one pint of sweetened cream. Beat four eggs light. Add to the jelly mixture, stir well, take from fire, flavor with rose extract and pour over slices of spongecake. When cold cover with pink frosting. [See illustration, Plate XXIL] CHERRY TAPIOCA Soak a cup of tapioca overnight. Next morning simmer in a saucepan with one pint of boiling water and a pinch of salt till the tapioca is clear. Add a pound and a half of cooked cherries without their pits, a cup of sugar and half a teaspoon of salt. Bring to boil, and then set away to cool. Serve cold with sugar. CHESTNUT CROQUETTES Boil one quart of chestnuts. Shell, remove brown skin and pound fine. To each two cups of chestnut meats allow two beaten yolks, one and one-half tablespoons of butter, half a teaspoon of grated nutmeg, and half a teaspoon of salt. Form 'into croquettes ; egg and crumb, and fry in deep fat. Garnish with chestnuts glazed with caramel. [See illustration, Plate XXIII.] CHOCOLATE BLANC-MANGE Melt three tablespoons of chocolate in a double-boiler. Add a pint of fresh milk and half a cup of sugar. Stir smooth three tablespoons of cornstarch in half a cup of cold milk, and slowly pour into the hot milk in the double-boiler. When the cornstarch thickens the milk and is smooth, flavor with a teaspoon of vanilla and pour into small individual molds, first wetting them with cold water, or into one large mold and cool. Serve with cream and sugar. CHOCOLATE CUSTARD Melt in a double-boiler with half a cup of milk two tablespoons of grated chocolate. When the chocolate is smoothed in the milk, add a cup and a half of milk and let all heat. Beat two eggs with half a cup of sugar. Pour the hot milk and chocolate over the eggs and sugar, put back in the doubleboiler and cook till the custard thickens. Add a teaspoon of vanilla, pour in the dish in which you wish to serve it and set away to cool. / CHOCOLATE PUDDING Put in a double-boiler a large pint of milk and add three tablespoons of grated chocolate. Heat and then add two tablespoons of cornstarch which you have blended with a little cold milk. Have ready a dish for baking puddings. Take the milk mixture from the fire, stir in the yolks of four eggs beaten into a cup of sugar, a teaspoon of vanilla, and half a teaspoon of salt. Pour all in the baking dish, set in a pan of hot water and then in the oven. Bake until the eggs are set and the pudding stifif. Beat stiff the whites of the four eggs, add a cup of sugar and a little vanilla, spread over the top of the pudding and brown in a moderate oven. CORNSTARCH PUDDING