Burnt Almond Charlotte

1/2 box gelatine or

2 tablespoons granulated gelatine 1/2 cup cold water 3/4 cup scalded milk 1/2 cup sugrar

1/2 cup sugar, caramelized 3/4 cup blanched and finely chopped almonds 1 teaspoon vanilla Whip from 3 1/2 cups cream 6 lady fingers

Make same as Caramel Charlotte Russe, adding nuts before folding in cream.

Ginger Cream

1/4 box gelatine or

1 tablespoon granulated gelatine 1/4 cup cold water 1 cup milk Yolks 2 eggs 1/4 cup sugar

Few grains salt

1 tablespoon wine

1/2 tablespoon brandy

2 tablespoons ginger syrup 1/4 cup Canton ginger, cut in pieces Whip from 2 1/2 cups cream

Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.

Orange Charlotte

1/3 box gelatine or

1 1/3 tablespoons granulated gelatine 1/3 cup cold water 1/3 cup boiling water

1 cup sugar

3 tablespoons lemon juice

1 cup orange juice and pulp

Whites 3 eggs

Whip from 2 cups cream

Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.

Strawberry Sponge

1/3 box gelatine or

1 1/3 tablespoons granulated gelatine 1/3 cup cold water 1/3 cup boiling water

1 cup sugar

1 tablespoon lemon juice

1 cup strawberry juice

Whites 3 eggs

Whip from 3 cups cream

Make same as Orange Charlotte.

Orange Baskets

Cut two pieces from each orange, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice-water until ready to fill.

From orange juice make orange jelly with which to fill baskets. Serve garnished with Cream Sauce.

Orange Jelly In Ambush

Cut oranges in halves lengthwise, remove pulp and juice. With juice make Orange Jelly to fill half the pieces. Fill remaining pieces with Charlotte Russe mixture. When both are firm, put together in pairs and tie together with narrow white ribbon.

Bavarian Cream (Quick)

1/2 lemon, grated rind and juice 1/2 cup white wine 1/3 cup sugar

2 eggs

1 teaspoon granulated gelatine 1 tablespoon cold water

Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice-water and beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill. Orange juice may be used in place of wine, and the cream served in orange baskets.