Orange Charlotte

1/3 box gelatine. 1/3 cup cold water. 1/3 cup boiling water. 1 cup sugar.

Juice of 1 lemon.

1 cup orange juice and pulp.

3 eggs (whites).

Line a mould or bowl with lady fingers or sections of oranges. Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice.

Strain and add the orange juice and pulp with a little of the grated rind. Cool in a pan of ice water. Beat the whites of the eggs stiff, and when the orange jelly begins to harden beat it till light. Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould.

One pint of whipped cream may be used instead of the whites of the eggs, or it may be piled on the top after the Charlotte is removed from the mould.

Fig. 45. Orange Charlotte.

Fig. 45. Orange Charlotte.

Apple Charlotte

One cup of cooked sour apple (steamed, drained, and sifted) may be used in place of the orange in the preceding receipt. Line the mould with lady fingers or sponge cake, and serve a boiled custard, made with the yolks of the eggs, as a sauce.

Or use one cup of canned peach, pineapple, or apricot, or one pint of fresh strawberries or raspberries. Mash and rub the fruit through a sieve before using.

Fruit Charlotte

½ box gelatine.1 ½cup cold water. 1 cup sugar. 1½ cup water and 1 cup lemon juice, or

1 pint orange juice and 1 cup water. Yolks of 4 eggs. Whites of 4 eggs. 1 dozen lady fingers.

¹ If granulated gelatine, use 2½ tablespoons.

Soak the gelatine in cold water till soft. Make a syrup with the sugar and fruit juice. When boiling, pour it into the beaten yolks of the eggs. Stir well, and cook in a double boiler till it thickens. Add the soaked gelatine, stir till dissolved, and strain at once into a granite pan placed in ice water. Beat occasionally till cold, but not hard. Beat the whites of the eggs to a stiff froth, and then beat all together till it thickens. When almost stiff enough to drop, pour at once into moulds lined with cake. Keep on ice, and serve with or without powdered sugar and cream. Vary the fruit by stewing one pint of canned peaches, pineapple, or apricots in one cup each of sugar and water till soft, then sift; add the yolks of the eggs, and cook till it thickens. Add the gelatine, strain, and when cool add the whites. Grated pineapple will not require sifting.