Miss Parloa's kitchen companion

This is made of the grated rind of two oranges and the juice of six. one cupful of sugar, one-third of a box of gelatine, two quarts of whipped and drained cream, two-thirds of a cupful of water, and enough stale sponge cake or lady-fingers to line a three-pint charlotte-mould. Soak the gelatine for two hours in one-third of a cupful of cold water. Grate the rind — only the yellow part — into a bowl, and squeeze the juice of the half-dozen oranges into the same bowl. Now whip the cream, and let it drain. Next cut the cake, and line the mould. When the gelatine has been soaked sufficiently, pour upon it one-third of a cupful of boiling water. Stir the gelatine until it is completely dissolved; then pour it into the bowl with the orange juice. Strain this mixture into a tin or granite-ware basin ; and after placing the basin in a pan of ice-water, stir the contents constantly until they begin to thicken. When the mixture is slightly thickened, add the whipped cream gradually, gently stirring all the while from the bottom of the pan. After a little stirring take up a spoonful of the mixture and pour it back. If it does not immediately sink, the mixture will be thick enough to turn into the mould. Be careful not to pour it in before it is of the proper consistency, yet be equally careful not to delay pouring after it is just thick enough. Set away for an hour or more, to harden. At serving-time loosen the charlotte from the sides of the mould, and turn out on a flat dish. Burnt Almond Charlotte. This is a delicious dish for dessert. It is made of a cupful of blanched almonds, a cupful of sugar, a cupful and a half of milk, half a box of gelatine, half a cupful of cold water, the yolks of two eggs, two quarts of whipped cream, and enough stale sponge cake or lady-fingers to line a two-quart charlotte-mould. Before any of the other work is done, the gelatine should be soaked in the cold water for about an hour and three-quarters. To blanch the almonds, shell them, pour boiling water over them, and after letting them remain in it for a moment, throw them into cold water ; finally rub them between the hands. After blanching them, chop them fine. Put three heaping table-spoonfuls of the sugar into a frying-pan, and when it gets melted and is smoking hot, put in the nuts, and stir until they become brown, — say for about four minutes. Take them from the fire, and spread them on a plate to cool ; and when they are cold, pound them fine and put them into a double-boiler with the milk, to cook for a quarter of an hour. Meanwhile line a two-quart charlotte-mould with stale sponge cake or lady-fingers. Beat together the remainder of the sugar and the yolks of the eggs, and at the end of the quarter of an hour just mentioned, strain upon them the cooked milk; then put the mixture into the double-boiler, and add the soaked gelatine. Stir for four minutes ; then set the boiler into a pan of ice-water, and stir until its contents begin to thicken. Add the whipped cream, and continue stirring until the mixture becomes so thick that it will scarcely run. Pour the mixture into the mould, and set away to harden. At serving-time turn out on a flat dish. Strawberry Charlotte.