CREAM AND OTHER DESSERTS.
Reading edition
FLOATING ISLAND.
Mrs. Roy Mason, “Cleveland,” King George Co., Va.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
Take 1 qt. of rich cream, divide it in half. Sweeten 1 pt. of it and stir into it sufficient currant jelly to color it a fine pink. Put it in a glass bowl and place in the center a pile of sliced almond sponge cake or lady cake, every slice spread with raspberry jam, or marmalade, and laid evenly on one another. Have ready the other pint of cream flavored with vanilla and beaten to a stiff froth. Heap it all over the cake and serve.
CHARLOTTE POLONAISE.
Mary B. Garrow, Goderich, Lake Huron.
Contributed by Mrs. Wm. A. Glasgow, Jr.
One large stale sponge cake, 1 cup rich custard, 1 cup of cream, whipped, 2 tablespoonfuls of wine, ½ grated cocoanut, ½ lb. sweet almonds, blanched and pounded, whites of 4 eggs beaten stiff, 3 tablespoons of powdered sugar. Cut cake in horizontal slices ½ inch thick. Divide the egg into two portions; into one stir the cocoanut with half the sugar, into the other the almond paste with the rest of the sugar. Spread the slices with these mixtures, half with the cocoanut and half with the almond and replace in the original form, laying aside the top slice for a lid. Press all the slices firmly together and with a sharp knife cut the whole center of the sliced cake out, leaving the walls an inch thick. Then soak the parts removed in a bowl with the custard. Rub it smooth and whip it into the cream; when stiff fill the cake again, put on the lid and ice.
CHARLOTTE RUSSE.
Mrs. Flowerree, Vicksburg, Miss.
Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex.
One half pint of milk, 4 eggs, yolks only, ¼ lb. of loaf sugar, 1 oz. of gelatine, 1 qt. of cream, 1 vanilla bean. Soak the gelatine in cold water 1 pt., and boil until reduced to ½ pt. Simmer the bean in milk until flavor is extracted, strain, add eggs and sugar and simmer custard 5 minutes. Strain gelatine into custard and set on ice. When beginning to set, add cream whipped light. Line mould with lady fingers, fill with mixture, set on ice.
CHARLOTTE RUSSE.
Contributed by Mrs. Portieux Robinson, Richmond, Va.
One oz. Cox’s gelatine dissolved in less than a teacup of water. Make a custard of 1 pt. of milk, yolks of 3 eggs, whip to a stiff froth 1 qt. of cream. When the gelatine is cool, but not congealed, beat it with the cooled custard. When cold add whipped cream; season with vanilla. When thoroughly mixed pour into moulds lined with sponge cake or lady fingers. Set aside until stiff enough to turn from moulds.
SAUCE FOR FRITTERS.
Beat together ¼ lb. of butter, ½ lb. of sugar, the yolks of 2 eggs and a wineglass of sherry or Madeira. Stir over fire until it thickens.
CHARLOTTE RUSSE.
Mrs. Michel, Montgomery, Ala.
Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex.
One qt. of cream, one third box of gelatine, whites of 6 eggs, teacup of milk; melt gelatine in milk. Flavor and sweeten cream to taste and whip firm. When gelatine begins to stiffen add whipped cream and lastly eggs whipped very light.
ORANGE CHARLOTTE.
Mrs. Edward Randall, Galveston, Tex.
Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex.
One third of package of gelatine, one third cup of water, one third cup boiling water, 1 cup sugar, 1 doz. lady fingers, 1 cup orange pulp and juice, juice and grated rind of 1 lemon, whites 3 eggs; soak gelatine in cold water. Add boiling water, sugar and pint of juice. When it begins to congeal, beat in eggs whipped to a stiff froth. Line mould with lady fingers, put on ice until firm.
WINE WHEY.
Mrs. Richmond Pearson, Asheville, N. C.
Contributed by Mrs. Portieux Robinson, Richmond, Va.
One third wine (sherry), two thirds milk, scald milk and just before it comes to a boil stir in the wine. The curd will separate, then strain whey.
CHARLOTTE RUSSE.
Philadelphia, Pa.
Soak 1 oz. of gelatine in a pint of milk 10 minutes, then place over the fire and stir until dissolved. Remove and when cool beat thoroughly. Flavor 1 qt. of cream with 1 large teaspoon of vanilla, 1 small wineglass of brandy, powdered sugar to taste. Pour the mixtures together and whip thoroughly. Have moulds lined with lady fingers, fill with the above and place on ice until needed.
BISQUE GLACÉ.
Mrs. Richmond Pearson, Asheville, N. C.
Contributed by Mrs. Portieux Robinson, Richmond, Va.
One quart of rich cream whipped, whites of 10 eggs beaten light, 1 oz. of isinglass dissolved in as little water as possible and flavor to taste. Stir altogether and freeze.
CHARLOTTE RUSSE.
Mrs. Nicholas Roosevelt, of New York.
Contributed through Mrs. Lily Latrobe Loring, Washington, D. C.
Cake.—Three eggs, pinch of salt, 1 cup of sugar, 1¾ cups of flour, half a lemon, 1 teaspoonful of cream of tartar, ½ spoonful of soda dissolved in warm milk. Russe.—Three fourths pt. of cream well whipped, 2 cups of sugar, whites of 3 eggs beaten light, ½ glass of wine, vanilla, tablespoon of gelatine dissolved in warm water.
VIRGINIA BELLE FRITTERS.
Mrs. Dabney H. Maury, Richmond, Va.
Put a piece of butter the size of an egg into a pint of milk. Thicken when it comes to a boil with 1 pt. of flour; stir it on the fire until the flour is cooked. Pour in a wooden bowl, add 5 eggs, one at a time and beating each one well in. Put a pint of lard in a pan and when it boils drop one fritter in at a time from the point of your spoon.
APPLE SPONGE.
Bessie Fraser, Goderich, Lake Huron.
Contributed by Mrs. Wm. A. Glasgow, Jr.
Boil 1 lb. of sugar in a ½ pt. of water until clear, then add 1 pt. of sliced apples. Soak 1 oz. of gelatine, add with rind and juice of 2 lemons. Beat until cold and slightly stiffened, then add beaten whites of 2 eggs and put in mould to set. Serve with custard made with yolks of eggs, or else use whipped cream.
RUM SAUCE.
Mrs. Richmond Pearson, Asheville, N. C.
Contributed by Mrs. Portieux Robinson, Richmond, Va.
Whip stiff the whites of 3 eggs, add 2 tablespoons of pulverized sugar, 2 tablespoons cream, 2 of rum, 2 of brandy.