CarefuUy remove the shells
from the corn-starch eggs and arrange these in the centre, and
serve.
Chantilly Paddinff
Beat the yolks of four eggs with one cup of powdered sugar
until they are very light and creamy, then add the grated rind
of one lemon. Whip the whites of the four eggs until they are
very stiff, then gradually stir in the yolks. Use a wire whisk
and cut through the mixture. Do not stir more than neces-
sary. Add two gills of flour which has been sifted twice.
Butter a cylinder mould and dredge it with sugar. Pour in
the mixture, filling the mould about three-quarters full, allow-
ing it room to rise. Bake in a moderate oven twenty to twenty-
five minutes. Turn it out of the mould and set away to cool.
Whip very stiff one pint of rich cream, sweeten with a table-
spoon of powdered sugar, and flavor with one tablespoon of
Madeira✪ Chantilly Pudding. Then fili up the hoUow of the pudding with the
whipped cream, giving it the shape of an individuai charlotte.
Pour the rest of the whipped cream into a bowl, flavor it with
310 MBS. SBELT'S COOK BOOK
strained strawberry juice to color it pink. Put the cream into
a paper cornucopia and form it into rosettes around the pud-
ding. Place in ice-box for one hour. Fresh strawberrìes xnay
be passed round with it.
Charlotte BoBse
Line the bottom of a charlotte mould with white paper and
the flides with lady's fingere. Boil half a pint of milk with
one-quarter of a vanilla bean. Beat the yolks of three eggs
with three ounces of sugar and add the boiling milk. Stir
over a moderate fire until it begins to thicken. Do net let it
boil. Remove the vanilla bean and add one sheet of clear
gelatine, moistened in a little cold water and dissolved in one-
half gill of boiling water. Rub the whole mixture through a
fine strainer, set it away until it is slightly thick, and mix it
with a pint and a half of whipped cream. Pour into the char-
lotte mould, cover the top with paper, and set on the ice for an
hour or more. When ready to serve, invert on a dish. Have
a cover for the top made of the lady^s finger pastry, decorate it
with icing, and, if desired, candied cherries, etc.
Charlotte Busse
Dissolve a f ourth of a package, or two teaspoons, of gelatine
in a f ourth of a cup of cold water, and add it to half a pint of
milk heated and three-quarters of a cup of sugfar. Whip half
a pint of rich cream, add to the gelatine and sugar, and stir in
later the beaten whites of the eggs. Flavor with vanilla.
Charlotte à la Parisienne
Cut horizontally, in half-inch slices, a spenge cake, and
cover each slice with a different kind of preserve. Pile the
slices in their originai form, and spread over the whole cake a
stiff icing. One kind of preserve, instead of several, may be
used for this charlotte, and pound cake instead of spenge cake.
CHARLOTTE RUSSE✪ Charlotte Russe.
WINE JELLY WITH tiRAPES.
(8m p. SII)
/
GOLD PUDDINQ8, CBEAMS, MERINGUE8, AND ICS8 811
Ohooolate Blano-mange ✪ Chocolate Blanc-mange
Page 170 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carefully remove the shells from the corn-starch eggs and arrange these in the centre, and serve.
Chantilly Pudding
Beat the yolks of four eggs with one cup of powdered sugar until they are very light and creamy, then add the grated rind of one lemon. Whip the whites of the four eggs until they are very stiff, then gradually stir in the yolks. Use a wire whisk and cut through the mixture. Do not stir more than necessary. Add two gills of flour which has been sifted twice. Butter a cylinder mould and dredge it with sugar. Pour in the mixture, filling the mould about three-quarters full, allowing it room to rise. Bake in a moderate oven twenty to twentyfive minutes. Turn it out of the mould and set away to cool. Whip very stiff one pint of rich cream, sweeten with a tablespoon of powdered sugar, and flavor with one tablespoon of Madeira. Then fili up the hoUow of the pudding with the whipped cream, giving it the shape of an individual charlotte. Pour the rest of the whipped cream into a bowl, flavor it with
strained strawberry juice to color it pink. Put the cream into a paper cornucopia and form it into rosettes around the pudding. Place in ice-box for one hour. Fresh strawberrìes xnay be passed round with it.
Charlotte Russe
Line the bottom of a charlotte mould with white paper and the sides with lady's fingers. Boil half a pint of milk with one-quarter of a vanilla bean. Beat the yolks of three eggs with three ounces of sugar and add the boiling milk. Stir over a moderate fire until it begins to thicken. Do not let it boil. Remove the vanilla bean and add one sheet of clear gelatine, moistened in a little cold water and dissolved in onehalf gill of boiling water. Rub the whole mixture through a fine strainer, set it away until it is slightly thick, and mix it with a pint and a half of whipped cream. Pour into the charlotte mould, cover the top with paper, and set on the ice for an hour or more. When ready to serve, invert on a dish. Have a cover for the top made of the lady's finger pastry, decorate it with icing, and, if desired, candied cherries, etc.
Charlotte Russe
Dissolve a f ourth of a package, or two teaspoons, of gelatine in a f ourth of a cup of cold water, and add it to half a pint of milk heated and three-quarters of a cup of sugar. Whip half a pint of rich cream, add to the gelatine and sugar, and stir in later the beaten whites of the eggs. Flavor with vanilla.
Charlotte à la Parisienne
Cut horizontally, in half-inch slices, a sponge cake, and cover each slice with a different kind of preserve. Pile the slices in their originai form, and spread over the whole cake a stiff icing. One kind of preserve, instead of several, may be used for this charlotte, and pound cake instead of sponge cake.
CHARLOTTE RUSSE.
WINE JELLY WITH tiRAPES. (8m p. SII)
/
GOLD PUDDINQ8, CBEAMS, MERINGUE8, AND ICS8 811
Ohooolate Blano-mange
Records on this page
Chantilly PuddingCharlotte RusseChocolate Blanc-mange