Charlotte Russe Filling No. 3 (Fruit)

Soak an ounce of gelatine in a half cupful of cold water for half an hour. Make a syrup of one cupful of sugar, a half cupful of lemon-juice, and two cupfuls of orange-juice. When it has become a light syrup, turn it slowly onto the beaten yolks of four eggs, beating all the time. Return it to the double boiler, and cook until it is a little thickened, then add the gelatine. When the gelatine is dissolved, strain and beat until it is cold; add the whites of four eggs, and beat until it stiffens, then turn it into the mold. A pint of whipped cream may be used instead of the whipped whites of the eggs if convenient. In place of orange and lemon-juice, any fruit may be used. Stew the fruit until tender, add enough sugar to sweeten, and cook it to a light syrup; then press the fruit through a sieve, and to two and a half cupfuls of fruit syrup or of fruit pulp add the four eggs, and proceed as directed for the orange filling.

Charlotte Russe Filling, No. 4

Use any of the plain or fruit Bavarian creams.

Charlotte Russe Filling No. 5

Use whipped jelly plain, or whipped jelly with fruits, called macedoine of fruits (see page 417).

CHARLOTTE RUSSE MADE OF ONE LAYER OF CAKE - TOP DECORATED WITH DOTS OF ICING.

Timbale Of Brioche

Bake a brioche (see page 359) in a cylindrical mold. Cut a straight slice off the top about one inch thick; replace the cake in the tin, and carefully pick out the center of the loaf, leaving a thickness of one inch of the brioche. Spread the inside with a layer of jam. Put in a saucepan the liquor from a can of apricots or peaches. Stir into it two tablespoonfuls of arrowroot, moistened with a little water, and stir over the fire until the juice is thickened and clear. Fill the center of the brioche with the drained fruit, mixed with blanched almonds and raisins; pour over it the thickened syrup, replace the cover. When set turn it onto a dish; spread the outside with a little jam, and sprinkle with chopped blanched almonds. This makes a very simple and wholesome sweet.

Charlotte Princesse De Galles

Take eight Carlsbad wafers of oblong shape. Stand them on end around the outside of a cylindrical mold, and carefully stick the edges together with sugar cooked to the crack, or with royal icing (see page 483). Make the octagon as regular as possible. When the edges are well set place it on a foundation either of puff-paste or of layer cake cut to the shape of the form. Ornament it with dots of royal icing pressed through a pastry-bag and tube onto the edges. Just before serving fill the center with whipped cream, or with czarina cream, or with whipped jelly and fruits, or whipped jelly and meringue, or with any of the mousses. The wafers quickly loose their crisp-ness, so the form must not be filled until the moment of serving.

A filling may also be made for this Charlotte of any of the Charlotte Russe mixtures, molding them in a form smaller than the form of wafers, and when unmolded the ornamental form placed over it, and whipped cream piled on top. In this way the wafers will not be softened.

CHARLOTTE PRINCESSE DE GALLES. (SEE PAGE 406).

CHARLOTTE PRINCESSE DE GALLES MADE OF ROLLED GAUFFRES. (SEE PAGE 406).