Take one ounce of gelatine, or of the very best Russia isinglass, and soak it, near half an hour, in as much cold water as will barely cover it. It must merely soften, and not dissolve. Then drain off the water, and put the gelatine or isinglass into a pint of rich cream; adding a vanilla bean split, cut to pieces, and tied closely in a very thin muslin bag. Set the cream over a slow fire in a porcelain preserving-kettle, and let it boil till the gelatine is entirely dissolved, and thoroughly mixed with the cream. Give it a hard stirring, down to the bottom, several times while boiling.
Have ready the yolks only, of eight eggs, beaten till very light and thick; and then beat, gradually, into the yolk of egg three quarters of a pound of the best powdered loaf-sugar. Then take the cream off the fire, and (having first removed the vanilla) stir into it, by degrees, the mixture of beaten yolk of egg and sugar. Set the kettle again over a slow fire, and let it simmer till very thick; but do not allow it to boil hard, or too long, lest it should curdle.
When the mixture is sufficiently thick, take it off, and set it away to cool. Have ready the whites of four of the eight eggs beaten to a stiff froth. Then stir two heaping table-spoonfuls of powdered loaf-sugar into half a tumbler-full of Madeira wine, and beat it slowly into the white of egg; adding a little more powdered sugar if the wine seems likely to curdle the egg.
When the yellow or yolk-of-egg mixture is quite cold, stir gradually into it the white mixture, till all is thoroughly amalgamated. Have ready a mould or moulds lined with very thin slices of almond sponge-cake. Fill them up with the mixture, and set them on ice till the charlotte is wanted. Then turn it out. You may cover the top with icing made in the usual way, and flavoured with extract of vanilla; or extract of bitter almond - or peach-water.
Is made as in the preceding receipt; substituting for the vanilla and Madeira, the yellow rind and the juice of two large whole lemons, or three if not of the largest size. Rub off the yellow rind (or zest) upon lumps of loaf-sugar, scraping it off with a knife as you proceed, and saving it on a saucer. Then powder these lumps, and mix them with half the remainder of the three-quarters of a pound of sugar, and the scraped yellow rind. Add it (as above) to the beaten yolk of egg, and boil it slowly with the isinglass and cream. Then cut the lemons, and squeeze their juice into the remaining sugar. Having beaten the whites of half the eight eggs to a stiff froth, add to it the lemon-juice and sugar; and when the mixture of cream, egg, and isinglass is cold, mix gradually with it the beaten white of egg, etc. Lastly, line the mould with thin slices of lady-cake, or almond sponge-cake; put in the mixture, and set it on ice. Before it goes to table ice the top; flavouring the icing with lemon-juice.
Is made as above - substituting for the lemons three fine large oranges, and flavouring the icing with orange-juice. Line the moulds with almond sponge-cake. Orange cake will be still better for this purpose.
Take an ounce of Russia isinglass or of gelatine, and soften it by soaking a while in cold water. Then boil it slowly in a pint of cream, sweetened with a quarter of a pound of fine loaf-eugar, (adding a handful of fresh rose-leaves tied in a thin muslin bag,) till it is thoroughly dissolved, and well mixed. Take it off the fire; set it to cool; and beat together till very light and thick, four whole eggs, and the yolks only of four others. Stir the beaten eggs gradually into the mixture of cream, sugar and isinglass, and set it again over the fire. Stir it well, and see that it only simmers; taking it off before it comes quite to a boil. Then, while it is warm, stir in sufficient extract of roses, to give it a high rose-flavour and a fragrant smell. Have ready two moulds lined with lady-cake, or almond sponge-cake. Fill them with the mixture, and set them on ice. Before they go to table, ice the tops of the charlotte, flavouring the icing with rose.
Having soaked in cold water an ounce of Russia isinglass, or of gelatine, shave down three ounces of the best chocolate, which must have no spice or sugar in it, (Baker's Prepared Cocoa is excellent for this and all other chocolate purposes,) and mix it gradually into a pint of cream, adding the soaked isinglass. Set the cream, chocolate, and isinglass over the fire, in a porcelain kettle; and boil it slowly till the isinglass is dissolved thoroughly, and the whole is well mixed. Then take it off the fire and let it cool. Have ready eight yolks of eggs and four whites, beaten all together till very light; and stir them gradually into the mixture, in turn with half a pound of powdered loaf-sugar. Simmer the whole over the fire, but do not let it quite boil. Then take it off, and with a chocolate-mill, (or with rods,) whip it to a strong froth. Line your moulds with sponge-cake, and set them on ice.
If you like a strong chocolate flavour, take four ounces of the cocoa.