469. +Charlotte of Apples, No. 1.+-- Pare and quarter 10 good sized
apples (greening or pippin) and cut each quarter into slices; put
them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls
sugar and the grated rind of 1/2 orange or 1 lemon; cover and let them
stew till apples are soft, but not broken; then add 1/2 cup currant or
apple jelly, 1/2 cup seedless raisins, the same quantity of currants,
2 tablespoonfuls finely cut citron and a little finely cut candied
orange peel; cut a large, stale loaf of bread into thin slices about
1/8 inch thick; cut each slice into rounds with a cake cutter or with
the cover of a baking powder box, dip each round piece with one side
into melted butter and fit them neatly in the bottom and sides of a
2-quart pudding dish with the buttered side towards the dish; lay
the rounds so that they lap over one another; then fill the dish
with the apples; cover them with a layer of the round pieces of
bread with the buttered sides towards the apples; bake in a medium
hot oven 40 minutes; when done turn the charlotte onto a dish, dust
with powdered sugar and serve.
470. +Charlotte of Apples, No. 2.+-- Cut 1/2 pound rye bread or
pumpernickel into thin slices and dry them in the oven; then roll
them fine on a pastry board with a rolling pin and mix with 1/2 cup
melted butter, 1/2 cup sugar and 1/2 teaspoonful cinnamon; press this
into the bottom and on the sides of a pudding dish in such a way
that the inside has a complete lining of bread; fill it with apples
prepared the same as in foregoing recipe; cover with a thin layer of
bread crumbs and bake 40 minutes; when done turn the charlotte onto
a dish, dust with sugar and serve with fruit sauce. Some of the
sauce may be poured over the charlotte before sending to table.
471. +Charlotte of Peaches.+-- Line a form with bread the same as
Charlotte of Apples, No. 1; pare and cut into halves 15 ripe
peaches; dissolve 1 pound sugar in 1 cup cold water, place it over
the fire and boil 5 minutes; add the peaches and boil about 6
minutes; take them out and set aside to cool; add to the syrup 1/2 cup
apple jelly and boil 10 minutes longer; when cold put the peaches
into the form, pour over 1/2 the syrup, cover neatly with bread and
bake 40 minutes; when done turn the charlotte onto a dish, pour the
remaining syrup over it and serve at once. Charlottes may be made of
all kinds of preserved fruits, such as peaches, cherries, apricots,
pears or plums.
472. +Charlotte of Cherries.+-- Remove the pits from 2 pounds
cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5
minutes; put in the cherries and boil 3 minutes; remove the fruit
with a skimmer, boil the syrup a little longer and then set aside;
line a form with bread the same as Charlotte of Apples, put in the
cherries, pour over a little of the syrup, cover with bread and bake
40 minutes; when done turn onto a dish; add to the remaining syrup 1
glass brandy and pour it over the charlotte.
473. +Charlotte of Currants.+-- Remove 1 pound currants from their
stems and add 1 pound raspberries; wash and put them with 1-1/2 cups
sugar into a dish and let them stand for 1 hour; line a form with
bread the same as Charlotte of Apples, put in the fruit, cover with
bread and bake 40 minutes; when done turn the charlotte onto a dish,
dust with powdered sugar and serve.
474. +Charlotte of Pineapple.+-- Line a form with bread the same as
Charlotte of Apples, No. 1; pare and cut into fine pieces 1 large
pineapple; boil 1 pound sugar with 1 cup water, add the pineapple
and boil 20 minutes; remove the fruit with a skimmer, boil the syrup
a little longer and then set aside to cool; put the pineapple in the
form with 2 tablespoonfuls crab apple jelly laid in small pieces
between, pour over a little of the syrup, cover with bread and bake
40 minutes; when done turn the charlotte onto a dish and pour the
remaining syrup over it.
475. +Charlotte a la polonaise.+-- Cut a large stale sponge cake into
slices 1/2 inch in thickness and pour over each slice a little
maraschino or Madeira wine; spread the bottom slice thickly with
cream frangipane (see Cream), lay over this another slice, spread
again with cream and continue until the cake has its original form
again; set the cake onto a dish; beat the whites of 6 eggs to a
stiff froth, spread it on thickly over the cake, dust with powdered
sugar and set for a few minutes in a cool oven; serve with sabayon
sauce made as follows:--Place a saucepan over the fire with 1/2 cup
sugar, 1/2 bottle Rhine wine, the peel and juice of 1 lemon, 1/2
teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this
with an egg beater over the fire till nearly boiling; remove
instantly, continue the beating for a few minutes longer, pour the
sauce into a sauciere and serve with the charlotte.
476. +Charlotte Russe, No. 1.+-- Cover the bottom of a round form
with white paper; split and trim 1 pound lady fingers and fit them
neatly in the bottom and sides of form; whip 1 quart cream to a
stiff froth and add 5 tablespoonfuls powdered sugar and 1-1/2
teaspoonfuls vanilla extract; fill cream into the form, cover with
the cakes laid close together and set on ice till wanted; when ready
to serve turn the charlotte russe onto a glass dish, remove the
paper and serve.
477. +Charlotte Russe, No. 2.+-- Boil 3 cups milk with a pinch of
salt, 1/2 tablespoonful butter and 1/2 cup sugar; mix 4 tablespoonfuls
cornstarch with 1 cup cold milk; stir this into the boiling milk and
continue boiling for a few minutes; remove from the fire; beat up
the yolks of 4 eggs and mix them with the cornstarch; when nearly
cold beat the whites to a stiff froth, stir them lightly through the
custard and flavor with 1-1/2 teaspoonfuls vanilla; put a round piece
of paper in the bottom of a mould; then line the bottom and sides
with lady fingers, fill in the cold custard, lay the cakes closely
together on top and set on ice till wanted; when ready to serve turn
the charlotte russe onto a glass dish and serve with vanilla sauce.
478. +Charlotte a la russe.+-- Cover the bottom of a round form with
white paper and line the inside of it with sponge cake; cut the cake
for the bottom into 3-cornered pieces, lay them with the points
towards the center and let them lap over on one another; cut the
pieces for the sides as long as the height of form and about 1-1/2
inches wide; cut them a little slanting on one side towards the top,
fit them in firmly close to one another and fill the form with the
following cream:--Soak 1 ounce gelatine in a little cold water;
place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup
sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly
boiling; remove from the fire, add the gelatine and stir till cold;
when it begins to thicken add 1 pint whipped cream and finish the
same as in foregoing recipe. If cream is not handy beat the 6 whites
to a stiff froth and add them instead of it.
479. +Charlotte a la russe (with preserved or stewed Pears).+--
Prepare the milk with gelatine and cream the same as in foregoing
recipe; cover the bottom of a round deep dish with preserved or
stewed pears, also lay some pears on the side of form, pour in the
milk mixture and set on ice till cold; when ready to serve beat the
whites to a stiff froth and add 2 tablespoonfuls sugar and 1/2
teaspoonful vanilla; turn the charlotte onto a dish and spread the
beaten whites over it; serve with cold strawberry sauce. This may
be made of preserved peaches, apricots or any other kind of fruit in
the same manner.
480. +Snow Eggs.+-- Beat the whites of 6 eggs to a stiff froth and
add 3 tablespoonfuls powdered sugar; put a wide saucepan with milk
and 1 tablespoonful sugar over the fire; as soon as the milk boils
set with a tablespoon large oval-shaped dumplings from the mixture
into the milk, draw saucepan to side of stove, cover and let it
stand for a few minutes; then turn them over, let the milk come to a
boil again, draw it to the side and cover; after a few minutes
transfer the dumplings with a skimmer to a sieve and set aside to
cool; prepare a creme francaise au chocolat or vanille (see Cream)
in a plain form; when cold turn the cream onto a dish, lay the snow
eggs in a circle around it and serve with vanilla sauce.