General directions for making gelatin desserts are as follows:
(1) Soak the gelatin in about four times its measure of cold liquid for from 3 to 5 minutes, or until it is softened; (2) dissolve it by pouring the boiling liquid over it; or to hasten the process set the gelatin and cold liquid over boiling water to dissolve; (3) add the sugar to the hot mixture, stirring it until it is dissolved; (4) add the fruit juice or other flavoring; (5) turn it immediately into a wet mold, allow it to cool and place it near ice to stiffen; (6) if a foamy jelly is desired, before pouring the mixture into the mold, allow it to cool and begin to stiffen, then beat it well with a wire whisk before pouring it into the wet mold; (7) if fruit is to be used, allow the jelly to begin to stiffen before adding it in order that it may be mixed evenly throughout the jelly, or it may be added in layers by allowing one layer of jelly to stiffen, adding a layer of fruit, pouring over this more of the jelly mixture that has been kept warm, and allowing this layer to stiffen before adding more fruit; (8) 1 tablespoon of gelatin will stiffen about 1 pint of liquid.
To make sponges and Bavarian creams, when the jelly has begun to stiffen, beaten whites of eggs or whipped cream should be added, and the mixture beaten to a froth. For a slightly different texture, the jelly should be beaten to a froth, and the beaten egg-whites or the whipped cream lightly folded in. The mixture should then be turned into a wet mold and chilled.
Charlottes are combinations of cake with whipped cream or Bavarian creams or sponges. Thus the suggestions for making sponges and Bavarian creams apply to charlottes also. Bread dipped in melted butter may be substituted for the cake. Fruit sauces may be used instead of the whipped cream or the gelatin filling; the dish may be garnished with jelly, jam, or nuts, and served with a hard sauce.