Mock Charlotte

Ingredients

• 8 level tablespoons cornstarch
• % cup cold water
• 1 pint boiling water
• % cup sugar
• 4 eggs, whites
• 1% teaspoon vanilla

Method

1. 1

   Moisten cornstarch with cold water, add boiling water, and bring to a boil.

2. 2

   Add sugar, beat egg whites, and combine.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 26. The excerpt below is the record exactly as published.

cup cold water, Cover the gelatine with the cold water and soak half hour. Press the canned fruit through a colander; if fresh, first stew and sweeten and press through colander. Stir the gelatine over boiling water until dissolved. Add the gelatine to the fruit, mix and pour into a bowl] and put on ice until it begins to thicken. Whip the cream and stir in carefully until thoroughly mixed. Turn into a mold and stand in cold place to harden. LIGHT DESSERTS. 49 Caramel Custard. sugar; 1 teaspoon vanilla. Heat milk and add the well-beaten eggs, and then the sugar; as soon as it cncus put in molds or cups and set in a pan of hot water to bake. S Zaye “West i, Caramel Sauce.—™% cup sugar put in Saucepan to brown and melt; then add 1% teacup boiling water and simmer ten minutes. Flavor with vanilla. Strawberry Shortcake.—1 large tablespoon butter; 1 egg; 2 table- spoons sugar; 3 cups flour; 2 even teaspoons cream of tartar; 1 cup milk; 1 small teaspoon soda. Beat the butter with the sugar, add the beaten egg, rub the cream of tartar in the flour, and add that; dissolve the soda in the milk and add it last. Bake in a flat pan in a quick oven. When cold cut in half; cover one layer with strawberries and sugar, lay on the top layer and cover with berries and sugar. Serve with whipped cream. Strawberry Shortcake (No. 2)—1 cup flour; 1 teaspoon Royal baking powder; 1 tablespoon cold butter. Make a crust of these ingredients, roll thin and bake on granite pie plates. Between the two crusts spread butter so they can be easily separated after baking. When removed from the oven, while hot, spread with plenty of butter and with strawberries which. have been cut in two or three pieces and been standing with sugar over them for an hour or more. If desired, cover the top with straw- berries. Serve hot with a pitcher of cream. Strawberry Meringue.—2 teacups hulled strawberries; 1 teacup powdered sugar; % teacup white sugar; 83 eggs, whites. Make a thin sweet cake and bake in a square cake pan. Shake together in a large bowl the berries and sugar, spread them over the cake. Fit a narrow strip of paper around the cake and fasten with a pin. Make a meringue of the whites of three eggs and the cupful of powdered sugar; spread the meringue over the berries and brown quickly. Charlotte Russe.—2 tablespoons gelatine; 2 coffeecups cream; pul- verized sugar; 1 teacup milk. Soak the gelatine in a little cold milk for half an hour. Put the cream in a large bowl or dish and whip until stiff; then set on ice. Boil the milk and pour gradually over the gelatine till dissolved. Then strain. When nearly cold add the whipped cream, a spoonful at the time. Sweeten to taste with pulverized sugar and flavor with vanilla. Line dish with lady fingers or sponge cake, pour in cream — and put in cold place to harden. Mock Charlotte. 4 8 level tablespoons cornstarch; % cup cold wa- 50 THE RALEIGH COOK BOOK. _ter; 1 pint boiling water; % cup sugar; 4 eggs, whites; 1% teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.