The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-04-05

side Of the cake. A top piece can be made fol
this form by cutting n piece OF the cake the siz
OF the bottom OF the mould and then dividlnl
It into quarters or elphths and turning every
other piece TO give the two culors. This form
may be made more ornamental with pink and
white icing, where the strips of cake como to
gether. A tin pail whose sides slant n trilc is nj
excellent mould for this charlotte.
Another form Ia a melon mould. cut the cakt
Into strips long enough to he laid the length u
the mould and fit them. Lap each strip, first
dipping the edge OF the cake In the white Of AT
egg that has been beaten a little TO hold tho
pieces together. FIJI this mould with chariot,
russo or a Eayarian, cream mixture, Favored
turn the mould on u fancy platter and cover The
cake with n thin coating of the white ~ nm egg
beaten lightly. Then, sprinkle 1t thickly with
around the base OF the mould still an.
other way Is to- bake S%k"e = sponge oak;
is required and have the loaf at lcnsi
four inches thick. Cut the top from the loni
wall all around three-qIarters OF an inch In
thickness. Make u charlotte filling, and when
II Is cold, and ready to set put q layer, in the
in halves: alternate them until tho cake is
flled and place them over nil the. top of the
put a row OF half cherries around tho edge of
the CAKE.
Individual mOulds come In n variety OF forms
ana are preferred 10y many. The most general
way Of making n charlotte russo filling is this
SOAK half a package of gelatine in halt n cup Of
water or mix two hours. Nhip until light ana
dry. one and onc-half pints OF cream. stand
the dish containing the whipped cream in n Rn
Of Ice water; silt over the whipped cream three.
quarters Of n cuU Of powdered sugar; pour over
tho soaked gelatinC One-uuarter OF u cup Of hot
water, strnin and turn over the whipped cream
all the while from the bottom Of the bowl until
II VIII just pour. Have the mounds lined and
ready before commencing with the filing.
When charlotte russo Is served In fancy
paper cases or boxes it may be made without
the %Rolatine. and, by many, 1t is regarded AS
For coffee charlotte. make n quarter of n cup
OF strong coffee by using two heaping table
spoonsful OF ground coffee to half II cup Of boil
ing water. Soak half IA package Of ~gtlatiuo in
half q cup of cold water two hours. Put half u
cup OF milk over the fire in II double boiler with
the quarter of n cup OF coffee to heat. Beat light
the yolks Of four eggs and add to them one cupuf
sugar; STIR until very light. and when the milk IS
range and gradually stir in the egg mixture.
Cook until 1t Just begins to thicken. stirring all
take from the fire Immediately. stand the dish
containing the mixture III Il pan OF ice water and
beat until II begins to set, then stir in lightly
three quarts OF whipped cream and stir from
the bottom of the dish until il Will just pour.
Turn the mixture into tho prepared mould.
OF gelatine In half n cup OF milk for two hours.
Put over the fire. in IA double boiler, one quart
OF milk, and when il becomes hot add one Gun
or powdered sugar and the soaked ]gelntinc;
stir until the gelatine is dissolved and draw the
dish to the back OF the stove. Moistcn five
tablespoonfuls of grated chocolate with "a little
cold milk and stir II into the mixture. Beat the
yolks Of two eggs light, put the mixture over
yolks, stirring all the while: let them cook n
moment and remove from the fire; add
a teaspoonful of vanilla. AMI turn. into
pint of cream light, and dry; also beat the whites
of the two eggs light. When the chocolate
mixture begins TO set beat in the whites of the
eggs and Keen beating until II is very light.
last, stir in the whipped cream and turn in "a
mould to form. The mould may he lined or not;
rs one plcascs. Turn on II flat dish to serve nud
put whipped cream around tn" tn" and dot the
cream with tiny pieces Of branded fruits.
For apple charlotte, soak one-third Of a
package OF gelatin" i'll One-third Of IA cup of cold
water AN hour. Peel and quarter tart apples
While hot rub them through II sieve; pour half
a cup OF boiling water over the soaked u~clatine
and stir until it is dissolved add the ~grlatine to
OF one lemon. Stand the bowl containing the
mixture in a pan Of ice water and beat until it
is very light and begins to thicken; then stir in
a generous quart OF whipped cream. taking care
always to stir from the bottom Of the bowl:
When IL will just pour turn it intoalinod mould
To make almond charlotte. soak half n pack
age of %gelatine in half Il cup Of cold water two
chop them fine. Put three large spoontuls of
grant lated sugar IN n saucepan over the fire,
stir until they become Slightly Drowned: remove
from the fire. and when the meats are cold roll
them fine. Put In a double boiler one and one
half cups OF milk and the rolled meats
and placc over the fire, Beat light the
yolks OF two eggs and add to them
the boiling milk to one Size Of the fire and grad
ually stir In the egg mixture. Putin the soaked
gelatine and stir y few rluInents: remove
quickly from the range and stand the di~ in a
pan of ice water. Flavor with one teaspoOnful
of bitter almond and beat the mixture until IL
begins to thiCken; then add Two quarts OF whip
ped cream and stir until II is 50 thick that ii
cannot settle. Turn into prepared rnoulds and
set away in a cold place to become firm.
An appropriate spring dessert il called Mar
cissus sponge, rs IL the spring Hover
Nnrcissus. To prepare il. soak one package II
gclatine In two small cups OF cold water one
hour. Place one quart of milk in Il double
boiler over the fire. and when the milk Is boil
ing add two cups Of grnnulGtcd sugar. stir in
the soaked %gclntinc, and when IL i dissolved
add the yolks of five eggs, beaten light. sur
with vanilla to suit the taste, and turn the Gus
tard In "a shallow dish to coIl. When the Gus
tard commences TO set put 1t in II bowl and
beat with an eggbeater until II IL Hight and
Wet in cold water Il sCallGpCd Cuke
tn with n tube In the centre. I'LL Il with
The sponge mixture. and set away TO harden.
sweeten and flavor with wine. three
quarters of n pint Of cream, and whip IL light
and dry. Turn the sponge mould onto Il fiat
glass dish and fill the space in the centre Wit
whipped cream, making IL as high as possible.
Put u row of the cream around the base OF tile
mould and place halt n DOZEN or more rose RurN-
mum leaves ~ The edge Of TIA" cream.
w hipped cream is particularly nice 10 serve
With any kind ~ sweet preserves. and IA" NUM-
of delicious desserts TINT may be made with
cream is almost Vulnerable.