The official handbook for the National Training School for Cookery

Lessons on Making Creams. — Charlotte Rtisse. 373 CREAMS. Lesson No. 3. CHARLOTTE RUSSE. Average cost of " Charlotte Russe" {about one pint). 5. d. 12 sponge finger biscuits o 6 \ oz. of the best gelatine o i| I gill of milk o o\ \ pint of double cream . . . i 3 1 dessertspoonful of sifted sugar o o\ 30 drops of essence of Vanilla o 1 2 o\ Time required for making, about half an hour. Now we will show you how to make a Charlotte Rtisse. 1. We take a pint tin, and line it inside with sponge finger biscuits. N.B. — We must be careful to fit the biscuits close to each other, so that they form a wall of themselves. 2. We take a knife and cut off the tops of the finger biscuits that stand above the tin. 3. We put half an ounce of the best gelatine in a small stewpan, with one gill (a quarter of a pint) of cold milk, to soak and swell. 4. We pour half a pint of double cream into a basin, and whip it to a stiff froth with a whisk. 5. We add to it a dessertspoonful of sifted castor sugar, and thirty drops of essence of vanilla. 6. We put the stewpan on the fire, and stir the gelatine until it is quite melted. 7. We stir the melted gelatine into the cream, pouring it through a strainer. 8. We pour this cream into the tin. N. B. — We must be careful, in pouring in the cream, not to disarrange the finger biscuits. 9. We stand this tin in ice> until it is required for use. 10. For serving, we dip the tin into hot water for a second, shake the tin to loosen the cream, and turn it carefully on to a dish. N.B. — A more economical Charlotte Russe might be made by using a quarter of a pint of custard to a quarter of a pint of cream (as in " Creams," Lesson No. 1). 374 National Training School for Cookery. Lesson No. i. VANILLA SOUFFLE. Average cost of " Vanilla Souffle" {about one and a half pint) and the sauce to be served with it. d. 4 eggs 4 i\ oz. of butter at is. 6d. lb ij A dessertspoonful of sugar i oz. of flour ^ a teaspoonful of essence of Vanilla Salt i gill of milk of ~7i Time required, about three-quarters of an hour. For Wine Sauce. d. i oz. of sugar o\ i tablespoonful of jam 2 Wine glass of sherry 6 i a teaspoonful of lemon-juice 1 "la Time required, abotit ten minutes. For Custa7'd Sauce. d. 1 egg 1 Sugar and 6 drops of Vanilla oj 1 gill of milk ! of ~\ Time required, about ten minutes. Now we will show you how to make a Steamed Vanilla Souffle Pudding. 1. We must prepare the tin for the souffle pudding. 2. We take a pint and a half tin and butter it well inside, using our fingers for that purpose. 3. We take a piece of paper and fold it so as to make a band round the tin, allowing about two inches of paper to stand up above the tin. 4. We butter the part of the paper above the tin with a knife. 5. We put the paper round the outside of the tin and tie it on with string. Lesso7ts on making Souffles. — Vanilla Souffle. 375 6. We take a stewpan and just melt one ounce of butter in it over the fire. 7. We take the stewpan off the fire and stand it on a piece of paper on the table. 8. We add one ounce of flour to the melted butter, and mix them both well together. 9. We then add rather more than a dessertspoonful of pounded sugar.