New-York tribune., 1905-06-19
ALL KINDS OF CHARL0TTES.
Varied Flavorings and Ingredients to Make
Them Attractive

When perfectly made there is nothing more de-
licious or disestible than charlotte russo There
now all manners of ways of f1avoring and serv-
Ing charlottes and have them in any
variety OF color, according to the flavor. But the
simplest (and many epicures would consider IL the
most ideal) charlotte is merely a circle or
cup of sponge cake filed with sweetened whipped
cream very delicately favored with vanilla IL
does not contain stiffenng matter of any kind. Oc-
casionally when cream will not beat up firmly
gelatine (only trife) may be used, but IL the
cream is OF the right sort this viii be necessary
and the filing is much better without it Lady
fingers are generally used by the French for the
border, instead of plain sponge cake. For indvid
ual moulds split the lady fingers and cut them IN
half. Secure six small charlotte russo moulds
about two and half inches high and two inches
across the bottom. Line the moulds with the
lady fingers, placing the outside Of the little cakes
against the mould If plain sponge cake is to
be made the following recipe will prove very sat
isfactory:
Whip two whole fresh eggs with an egg wnrp.
adding gradually cup of sfted powdered sugar
and cup of pastry flour. sifted several times
with a teaspoonful of baking powder Moisten the
batter with about sixth of cup OF boiling
ter. Bake in oblong layers in a moderate oven,
and when the cake Is cool split each layer through
once. II the regular charlotte russo paper cases
are not convenient, the two ends of each strip
may be bound together by wrapping thin piece
Of cotton or linen around them and pinning or
tying the ends. A sugar syrup that has boiled
may then be spread lightly between the edges OF
the cake and the edges of the lady fingers may be
treated in the same way, if desired.
Place a round piece of cake in the bottom of the
cup and then fill with sweetened whipped cream
Let the charlottes stand few minutes or until
firm enough to stand alone, and then unpin the
wrappings or take from the moulds just before
serving
COFFEE CHARLOTTE
The cream be favored with chocolate coffee
str yb errfe Dtsta achiO Iarp
being prepared, prunes, apricots or pineappes can
be combined with the cream For coffee char
lotte fold In tablespoonful of coffee es-
sence with every cup of whipped cream. The es-
sence be made by boiling heaping tablespoon
full of strong Mocha coffee with a cup of water
until 1t is reduced to about two tablespoonfuls
For a chocolate charlotte russo melt table
spoonful of chocolate and gradually mix with it
little of the cream. When smooth. fold into the
mixture. There should be enough chocolate to give
full half -teaspoonful to every individual char
iotte russo.
Strawberry charlottes may be made with few
crushed Strawberries and their Juice. well sweet
ened and beaten through the A little gela-
tine may be needed when putting in these favors
as the extra liquid thins the cream
An apricot charlotte is prepared in the follow
Ing manner. Press pint of preserved apricots
through sieve Add ounce of soaked gelatine
and chill. When the mixture begins to grow thick
add quart Of well whipped cream, which has
been sweetened with scant half cup of poydered
sugar or enough to give the proper degree of
sweetness, the amount depending upon the amount.
of sugars already used in the preserved apricots
Line large charlotte mould with lady fingers
and fill the centre with the mixture prune char
Iotte may be made in the way substituting
stewed prunes. finely chopped. for the apricots
The famous Goufre gives the following rule for
a burnt almond charlotte. Line a large plain
mould with lady fingers and chop half a pound
of Jordan almonds. Then put a quarter of a
pound Of pounded sugar a pan and melt 1t until
it becomes red-brown. Add the chopped almonds
and stiffen over the fire for few minutes Next
spread the Drowned almonds on a. baking dish and
add quart Of boiling cream. Strain the whole
stir in the yoks Of egh. eggs and three quarters
of pound of sugar. and put the mixture on the
stove. When it begins to thicken take it off, add
ing ounce OF gelatine at once. When the whole
we'll whipped cream. Fill the charlotte mould
with this mixture and keep 1t the ice until it
is to be served.
Innings AND FILINGS.
charlotte does not have TO be lined with
sponge cake. though this cake is always used for
individual or Russian charlotte. A charlotte can
with propriety be lined with waters toast cake
or fruit. The nlling does not necessarily contain
whipped cream but occasionally ice cream is used
and sometimes fruit. A charlotte (Russian
charlotte) is only form.
Sometimes a strawberry charlotte is prepared
ATIONAL LEAGUE.