Charlotte Russe
1/4 box gelatine or
1 tablespoon granulated gelatine
1/4 cup cold water
1/3 cup scalded cream
1/3 cup powdered sugar
Whip from 3-1/2 cups thin cream
1-1/2 teaspoons vanilla
6 lady fingers
Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.
Orange Trifle
1/2 box gelatine or
2 tablespoons granulated gelatine
1/2 cup cold water
1/2 cup boiling water
1 cup sugar
1 cup orange juice
Grated rind 1 orange
1 tablespoon lemon juice
Whip from 3-1/2 cups cream
Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.
Banana Cantaloupe
1/2 box gelatine or
2 tablespoons granulated gelatine
1/2 cup cold water
Whites 2 eggs
1/4 cup powdered sugar
3/4 cup scalded cream
2/3 cup sugar
4 bananas, mashed pulp
1 tablespoon lemon juice
Whip from 3-1/2 cups cream
12 lady fingers
Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over
