New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-19

be used steadily with that scientific exactness OF
motion that Is certain TO produce result. Select
therefore, for the purpose OF Dealing cream as nshs
a wire whip you get, or even one OF Dampoos
Begin beating rather slowly and Increase the pace
until by rapid beating a fine. firm froth is produced.
The pan in which the cream Is beaten should rest In
a second pan OF chopped ice. and the cream should
be- thoroughly cold before you begin to beat 1t. Lit
the froih carefully OF when IL becomes thick on the
surface Of the cream into an carthenlined colander
set In a second pan. that any superiu0ns milk
may drain Off. Continue TO beat till the foam Will
rise no longer. There will always be- little cream
I'm the bottom OF the pan which Is not rich enough 10
beat 70 a froth This NAV be used for coffee or for
frozen creams. II Is possible for cream to be so
heavy that It will churn into butter In creamchurn
before It forms oth. There need he no siicb trouble
when Il Is beaten with whip. \ great many house,
keepers who have become accustomed TO large cream
churn do very satisfactory work with 1t, but 1t u
not employed by ,mestlc workers outside the family
kitchen; and at best 1t Is an awkward contrivance'
When the cream Is beaten II Will not return 10
"a liquid state unless II Is heated
genuine French charlotterusse Is not stihened
bv gelatine, but i, made OF whipped cream favored
and swcctencd In various ways The cake which
forms the + always sponge cake. and the most
convenient form IS that Of the simple lady-ilngers
that are be- found In any bakeshop. These dainty
little cakes generally used for charlote-russe
by the French To make Individual moulds, split
the lady fingers and cnt them In half. lave at mana
six small charlottc-rlsse mOuldS. These should be
about two and n half inches high. two inches across
the bottom and sloplng toward the top. Line the
moulds with the pieces OF ady-lngers. being carein
to keep the outside Of the cakes against the mould
II will take about pint 81 cream beaten to q stih
froth 10 fill these individual charlottes and leave
a little 70 make a dressing around them. III you
wish charlote-rusSe a "a vanilla flavor the whpped
cream with a teaspoonful Of VANILLA adding two
heapinC tacSpoOnfnlS OF powdered sugar for sweeen-
Ing II yOu wish the charlOtterusse au cafe, add
two tablespOOnfuls Of coffee with the same
amount of sugar: or II you wish It favored with
maraschlno add a tablespoonful of this liqueur.
A delicious way OF making coffee charlotte which
has very delicate flavor i aS follows Grind rrtscs
coarsey qua ter Of pound OF freshl" roasted coffee.
Throw II into a pint Of boiling hot cream. Set the
cream the back part OF the fire where the cohee
Will infuse through II for about hour. II must
not boil however. Al the end Of the hour strain 1t,
add the beaten yolks Of four eggs Of gelane
(Which has been soaked in cold water for two hours,
and scant hafcup Of sugar. Stir the mixture over
the fire till the gpatlne Is thoroughly melted and the
eggs begin to thicken This part Of the process
should be- done In double boiler in soft-custard
kettle As soon A. this clsard is DONE set It In pan
OF ice and continue beating until IT IS thoroughly
chilled and begins to thcken. Then add Instantly
quart Of dry whipped cream. This will be sufficient
IA mako dozen charlotte rlsses with whipped cream
enough to decorate them.
\ delicious apricot charlotte may be made OF o
pint OF preserved apricot strained through sieve to
form purec. which ounce of dissolved gelatlne
is added Chill the PURGE and stir 1t till the mixture
begins To- lhickcn. Then add quart OF whipped
cream swectencd with scant half cup OF powdere1