should also be kept on ice until ready to ser^'e. Any deep pan will
do, j^hich should not be wet or greased but lined with clean manilla
paper. If sponge cake is used cut in sheets to fit bottom and sidea
CREAMS AND CUSTARDS. 157
omootbly. When lady-fingers ai:e used the ingenuity of the cook
may be brought info play in their arrangement, placing them diago-
nally around the sides, forming a. star or rosetle in the bottom, cut-
ting into desired shapes to carry out any design.
A large charlotte-ruase could easily be given the form of a fort
by molding in deep conical shaped pan, leaving holes at intervals
in the sides of the cake lining, and after turning out inserting there-
in lady-fingers to represent cannon, ornamenting top with darts or
arrows of isinglass with bits 'of jelly on the points. A full slice of
pine-apple divided into eighths and the rind turned in the center,
lea\'ing the points to turn out in the form of a star, filling the center
with whipped cream, makes a handsome finish for the top of char-
lotte-russe or a pine-apple cake. Icing the sides is also an improve-
ment; in short, ornament in any manner aa fancy may dictate, with
candied fruits, nuts, etc., which may be made to adhere to the cake
by first dipping in syrup (sugar boiled to crackling). To make the
^ _^ I^B cake lining retain its place firmly, brush edges
^^"^^^T"^^!!^^^^ wherever cake or lady-fingers join with a very
little of tnis hot syrup or with the white of an egg, or a little
gum arable dissolved in water, putting on so little that none
adheres to the mold. The whole interior is sometimes brushed
over with white of egg to make the cake firmer. If any sheet of
cake is left, put upside down on board and spread over it a wet
towel and it will keep perfectly. If eggs are used in the
cream whip them first. If preferred, the charlotte-russe may
be made into small molds, one for each person. Great care
must be used in turning out, or the cream may burst the cake.
Holding the mold in the left hand, place the plate or dish on which
it is to be served over it with the right hand,
and slowly and gently invert it. If desired,
a piece of the cake may be shaped for a
cover to the mold, which when served be-
comes the foundation. A much simpler
and very nice way of preparing a case for
charlotte-ruBse, is to bake a sponge cake in
a fancy mold and when cold turn out and^
with a sharp knife carefully cut off the top,"
laying it to one side for the cover ; replace ch^M^n-it.
cake in mold and remove the inside carefully, leaving
'/
158 CREAMS AND CrfSTARDfl.
the cake at least an inch thick and as smooth as possible ; then
fill with the prepared cream, put on the cover and serve
inverted, as above on plate; or simply scoop out the inside
and after filling and turning from the mold turn it on another
plate, leaving the cake right side up, and heap whipped cream
upon the open top as illustrated. ✪ Charlotte-Russe
Page 130 · 1 recipe record on this page
Presented as published in 1890. 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
should also be kept on ice until ready to serve. Any deep pan will do, which should not be wet or greased but lined with clean manilla paper. If sponge cake is used cut in sheets to fit bottom and sidea
smoothly. When lady-fingers are used the ingenuity of the cook may be brought info play in their arrangement, placing them diagonally around the sides, forming a. star or rosette in the bottom, cutting into desired shapes to carry out any design.
A large charlotte-ruase could easily be given the form of a fort by molding in deep conical shaped pan, leaving holes at intervals in the sides of the cake lining, and after turning out inserting therein lady-fingers to represent cannon, ornamenting top with darts or arrows of isinglass with bits 'of jelly on the points. A full slice of pine-apple divided into eighths and the rind turned in the center, leaving the points to turn out in the form of a star, filling the center with whipped cream, makes a handsome finish for the top of charlotte-russe or a pine-apple cake. Icing the sides is also an improvement; in short, ornament in any manner as fancy may dictate, with candied fruits, nuts, etc., which may be made to adhere to the cake by first dipping in syrup (sugar boiled to crackling). To make the
cake lining retain its place firmly, brush edges
^^"^^^T"^^!!^^^^ wherever cake or lady-fingers join with a very little of tnis hot syrup or with the white of an egg, or a little gum arable dissolved in water, putting on so little that none adheres to the mold. The whole interior is sometimes brushed over with white of egg to make the cake firmer. If any sheet of cake is left, put upside down on board and spread over it a wet towel and it will keep perfectly. If eggs are used in the cream whip them first. If preferred, the charlotte-russe may be made into small molds, one for each person. Great care must be used in turning out, or the cream may burst the cake. Holding the mold in the left hand, place the plate or dish on which it is to be served over it with the right hand, and slowly and gently invert it. If desired, a piece of the cake may be shaped for a cover to the mold, which when served becomes the foundation. A much simpler and very nice way of preparing a case for charlotte-russe, is to bake a sponge cake in a fancy mold and when cold turn out and with a sharp knife carefully cut off the top," laying it to one side for the cover ; replace it.
cake in mold and remove the inside carefully, leaving
'/
the cake at least an inch thick and as smooth as possible ; then fill with the prepared cream, put on the cover and serve inverted, as above on plate; or simply scoop out the inside and after filling and turning from the mold turn it on another plate, leaving the cake right side up, and heap whipped cream upon the open top as illustrated.
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Charlotte-Russe