This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup powdered sugar
1 cup thick cream
4 cups sliced peaches or apple sauce or berries
Add half the sugar to the cream, stir until the sugar is dissolved, and then add the whites of the eggs beaten stiff. Place the sliced peaches in a dish, sprinkle them with the remainder of the sugar, pour on the cream mixture, and serve at once. The success of this depends upon its being thoroughly chilled when served. The cream, egg-whites and fruit should be chilled for at least two hours before the dish is to be prepared, and the finished dessert should be kept in the refrigerator until needed.
1 cup cream 1 egg-white
1 tablespoon grapefruit marmalade
2 tablespoons powdered sugar Chopped figs Maraschino cherries Shredded almonds
Whip the cream until thick. Beat the egg-white until stiff, then combine with the cream and add the sugar and marmalade. Stir chopped figs into the mixture until it becomes very thick. Pack in long-stemmed glasses. This may be garnished by sprinkling the top with macaroon crumbs. Arrange a half maraschino cherry with radiating strips of almonds in the center of each.
No. 1 - Line a number of small molds, or one large deep mold, with a thin layer of cake. Thin sponge cake that has been cut with a sharp knife, when cold, into two layers of equal thickness is considered attractive, but halved lady fingers or pieces of any plain cake cut one-half inch thick may be used. Charlottes are made with and without tops, according to taste or convenience.
Fill the forms with whipped cream sweetened with powdered sugar and any desired flavoring. To make sure that the cream is sufficiently stiff, fold into it lightly the stiffly beaten whites of two eggs to each pint of cream. Keep the charlottes on ice until needed, and serve on chilled plates.
No. 2 - Substitute velvet cream (See Index) for the whipped cream mixture in the preceding recipe.
1/2 cup maple sirup 1 teaspoon vanilla 1 pint heavy cream Lady fingers
Follow standard formula for charlotte or Bavarian cream (See Index). Line molds with lady fingers and fill with the cream mixture. Chill, unmold and serve.
3 tablespoons water 3 tablespoons sugar
Melt the chocolate in a double boiler, add the sugar and the water with the yolks of the eggs, well beaten. Cook slowly until thick and smooth, stirring constantly. When cool, add the stiffly beaten egg-whites.
1/2 cup sugar
Juice of 1 lemon
Place corn-starch, sugar, egg-yolks, slightly beaten, milk and butter in a double boiler. Cook slowly until thick and smooth, stirring constantly. Add the lemon-juice. Remove from the fire and cool slightly. While still warm, fold in the stiffly beaten egg-whites.