A very nice recipe for charlotte russe made with gelatine is as
follows: Use one pint of cream whipped till light, one ounce of
gelatine dissolved in one gill of hot milk, the well beaten whites of
two eggs, one small teacupful of powdered sugar, and any flavoring
preferred. Mix the eggs, sugar and cream together, and then beat in
the dissolved gelatine. The milk should be quite cold before it is
added to the other ingredients. Line a dish with slices of sponge
cake, or with lady fingers, and fill with cream. Set it on ice to
cool.
LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.
One-half box gelatine, juice of three lemons, one pint of cold water,
one-half pint of hot water, two teacups of sugar, whites of three
eggs. Soak one-half box of gelatine in one pint of cold water ten
minutes; then dissolve over the fire, adding the juice of the lemons
with the hot water and sugar. Boil all together two or three minutes;
pour into a dish, and let it remain until nearly cold and beginning to
set; then add the whites of eggs, well beaten, and whisk ten minutes.
When it becomes the consistency of sponge, wet the inside of cups with
the white of egg, pour in the sponge, and set in a cold place. Serve
with thin custard, made with the yolks of four eggs, one tablespoonful
of corn starch, one-half teacup of sugar, one pint of milk,
teaspoonful of vanilla. Boil until sufficiently thick, and serve cold
over the sponge.
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