Charlotte Russe

1/4 box gelatine or

1 tablespoon granulated gelatine 1/4 cup cold water 1/3 cup scalded cream

1/3 cup powdered sugar Whip from 3 1/2 cups thin cream

1 1/2 teaspoons vanilla

6 lady fingers

Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.

Orange Trifle

1/2 box gelatine or

2 tablespoons granulated gelatine 1/2 cup cold water 1/2 cup boiling water

1 cup sugar 1 cup orange juice Grated rind 1 orange 1 tablespoon lemon juice Whip from 3 1/2 cups cream

Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.

Banana Cantaloupe

1/2 box gelatine or

2 tablespoons granulated gelatine

1/2 cup cold water

Whites 2 eggs

1/4 cup powdered sugar

3/4 cup scalded cream

2/3 cup sugar 4 bananas, mashed pulp 1 tablespoon lemon juice Whip from 3 1/2 cups cream 12 lady fingers soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.

Chocolate Charlotte

1/4 box gelatine or

1 tablespoon granulated gelatine 1/4 cup cold water 1/3 cup scalded cream

1 1/2 squares unsweetened chocolate 3 tablespoons hot water 2/3 cup powdered sugar Whip from 3 cups cream 1 teaspoon vanilla

6 lady fingers

Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.

Caramel Charlotte Rnsse

1/4 box gelatine or

1 tablespoon granulated gelatine 1/4 cup cold water 1/2 cup scalded cream

1/3 cup sugar, caramelized 1/4 cup powdered sugar 11/2 teaspoons vanilla Whip from 3 1/2 cups cream 6 lady fingers

Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.