Charlotte Russe

A charlotte differs from a Bavarian cream in that it is made entirely of whipped cream with no fruit or liquid. Cover 1 tablespoon of granulated gelatine with 1/2 cup of cold milk and soak about 15 minutes; whip 2 cups of cream, add 3/4 cup of powdered sugar and a teaspoon of vanilla; set the gelatine over hot water to dissolve, then add quickly to the whipped cream, stirring rapidly in order to have dissolved gelatine well mixed before it cools. This is most important, otherwise the gelatine will be in thick lumps and the mixture will not thicken. Stir the cream in a pan of cracked ice, or in a cool place until it begins to thicken. Place a row of split lady fingers around the side of the mold, leaving the bottom of the mold uncovered; then pour in enough of the cream mixture to cover the lady fingers; add another row of lady fingers and then the cream, repeating until the mold is filled. By this method the lady fingers may easily be kept in place. Set aside to thoroughly chill. When ready to serve turn onto a serving plate. If you are the possessor of a pastry bag the charlotte may be made very attractive by garnishing with whipped cream forced through the bag, using a star tube.

Mocha Charlotte Russe is made by adding 1 tablespoon of coffee extract to the whipped cream and using coffee instead of milk to dissolve the gelatine.

Chocolate charlotte russe is made in the same way, using 2 squares of unsweetened chocolate, melted over hot water, or 1/2 cup ground chocolate added to the whipped cream. Fruit charlottes are made by molding the plain charlotte in a border mold. When ready to serve turn out and fill the center with fruit.

Marshmallow Strawberry Pudding

1 cup hulled strawberries cut in halves. 1/3 cup marshmallows cut fine.

1 cup cream whipped.

1/3 cup sugar.

1 teaspoon vanilla extract.

Cream should be beaten very stiff", adding vanilla and sugar. Fold in strawberries and marshmallows. Fill sherbet cups or tall glasses with mixture, garnish with whole berries and serve very cold.

Cream Whips

Whip cream, sweeten and flavor with vanilla; put a generous tablespoon of any preserve, or crushed sweetened fresh fruit in sherbet cups or tall glasses; pile the whipped cream lightly on top and sprinkle with chopped nuts.

Molded Fruit Cream

Peel 4 bananas, mash and rub through a sieve; add the juice of 1 orange and a little of the grated rind, 1 tablespoon lemon juice and enough powdered sugar to sweeten.

Soak 1 tablespoon of granulated gelatine in 1/2 cup of cold water about 15 minutes; then dissolve over hot water. Add to the fruit mixture, stirring rapidly. Set bowl containing mixture in a pan of cold water or cracked ice and stir until mixture begins to thicken. Whip 1 cup of cream and fold into the mixture; pour into individual molds and set aside to become firm.

Rice Dainty

1 1/2 cups cooked rice. 1 cup grated pineapple.

1/2 cup powdered sugar. 1 cup whipping cream.

Carefully drain all juice from grated pineapple; add rice and sugar. Whip cream and fold into mixture. Serve very cold in sherbet or cocktail glasses. Garnish with maraschino cherries.

Surprise Charlotte Russe

Line individual or large dish with lady fingers or thin slices of sponge cake. Whip 1 cup of whipping cream; add 2 tablespoons (level) of powdered sugar and 1 tea-spoonful of vanilla. Line sides and bottom of cake-lined dish with whipped cream, place cooked or fresh sweetened fruit in the center, then cover with whipped cream. Sufficient for 3 persons.

Raisin Charlotte Russe

Soak seedless raisins in orange juice for several hours, then drain off all juice. Allow 1 cup of raisins to 1 pint of cream. Whip cream and flavor with 1 teaspoon vanilla extract; add 4 tablespoons powdered sugar and the raisins. Line sherbet glasses with split lady fingers or thin slices of sponge cake and put the charlotte russe in the center. Garnish the top with raisins.

Strawberry Whip

1 cup hulled strawberries. 1 cup granulated sugar.

1 egg white, unbeaten. 1/2 cup whipping cream.

Put berries, sugar and white of egg in a bowl and beat with a whip egg beater until the consistency of whipped cream. This will take about 15 minutes. Fold in the whipped cream last. Chill and serve in sherbet glasses with sponge cake. Other fruits may replace strawberries.

Marshmallow Cream

Whip 1 cupful of cream, adding 2 tablespoons of sugar; fold into this 1/4 cup of chopped nuts, any kind but pea nuts; 1 cup of canned pineapple cut in cubes and drained from the juice, 1 cup of marshmallows cut fine; mix well until all is a creamy mass; other fruits may be substituted for the pineapple. Serve in sherbet cups.