Table Talk's illustrated cook book

Soak one-quarter of a package of gelatine in one-quarter of a cupful of cold water. Beat together two eggs, one-third of a cupful of sugar and one cupful of milk ; stir over the fire in a double boiler until it is a thick custard. Add the soaked gelatine, take from the fire and stir until the gelatine has dissolved, then strain. Set aside until it begins to thicken, then add one teaspoonful of vanilla and one tablespoonful of sherry, and whip hard. As it again begins to thicken add lightly one pint of heavy cream whipped to a firm froth and turn carefully through from the bottom for a moment or two. Have cups lined with split lady fingers or thin slices of sponge cake. Fill with the charlotte and garnish with candied cherries or other fruits. STRAWBERRY CHARLOTTE RUSSE. Turn a small, square tin pan upside down and rub the outside lightly with a few drops of olive oil. Round it place split lady fingers a quarter of an inch apart, fastening them together with icing piped on with a bag and rose end tube. When the icing is firm carefully remove the cake frame from the mold and set it on a paper doily on a fanc}' plate. Fill it with a charlotte mixture which has been made long enough to be on the point of setting. Stand away for an hour or so, then decorate the top with icing and garnish with a few perfect strawberries. TSARINA CREAM. Whip one pint of thick, heavy, sweet cream to a solid froth and color it pale green with leaf green color paste. Soak one-quarter of a cupful of gelatine in one-quarter of a cupful of cold water, and when soft, stand over hot water until dissolved. When the first heat has passed, strain it into the cream and stand in a pan of cold water. Stir lightly every now and then, and as the mixture begins to thicken, add three tablespoonfuls of sifted powdered sugar; in a moment or two add gradually four tablespoonfuls of sherry, taking care that it thickens a little after each addition. Lastly, stir in a teaspoonful of vanilla and a half cupful of blanched and chopped almonds. Turn into fancy cups for serving, and garnish with bits of angelica or citron. [illustration: RASPBERRY PUDDING - SNOW PUDDING IS MOLDED IN A BORDER FORM, THE CENTER FILLED WITH BLACK OR RED RASPBERRIES. SERVED WITH PLAIN OR WHIPPED CREAM.] CASTILIAN CHOCOLATE PUDDING. A quarter of a box of gelatine soaked in a quarter of a cupful of water. Two squares of unsweetened chocolate. Three-quarters of a cupful of sugar. Four tablespoonfuls of boiling water. Stir the sugar, chocolate and boiling water over a slow fire until smooth, then add three-quarters of a cupful more of boiling water and boil steadily for five minutes. Add the gelatine and stir until dissolved. Strain and set away to cool. When cold add four tablespoonfuls of sherry and one teaspoonful of vanilla. When this mixture begins to thicken, add the whites of three eggs beaten to a stiff froth. Fold the whites in thoroughly, and mold. Serve with a custard sauce. This dessert is most attractive when molded in a ring, or round mold and the center filled with the custard. It should be very spongy and light. 108 [illustration: JAPANESE ICE CREAM - AN EGG CUSTARD IS THICKENED WITH BOILED RICE PUREE, THEN FLAVORED WITH STRONG GREEN TEA AND VANILLA. SERVE IN GLASS DISHES WITH PRESERVED GINGER CUBES.] STRAWBERRY CROUSTADES. CUT ROUNDS FROM A SHEET OF TWO DAYS OLD SPONGE CAKE; THEN DIG WELLS IN CENTERS; DIP INTO BEATEN EGG AND DROP INTO SMOKING-HOT FAT; DRAIN AND WHEN COOL FILL WELLS WITH CHOPPED FRESH STRAWBERRIES AND COVER WITH WHIPPED CREAM; PLACE TWO LARGE BERRIES ON TOP. THESE BERRIES ARE DIPPED IN EGG WHITE; THEN IN GRANULATED SUGAR AND DRIED BEFORE PLACING. 109 BANANA JELLY.