To Decorate

Make a paper funnel, fill it with cream, or icing (sugar and white of egg worked), then spread some all over the top according to fancy; it is quickly done and is sightly. The mould may also be filled with some other cream; as creme legere, creme cuite, etc.

Charlotte A La Chantilly

It is a Charlotte made exactly as the above one, but filled with creme a la Chantilly.

A La Polonaise

Make a sponge cake, cut it transversely, dip each piece in cream (any kind) and then place them back where they were so as to give the cake its original form as near as possible. When thus re-formed, cover it with cream, dust with sugar, and decorate with any kind of sweetmeats. Besides the sweetmeats that are placed here and there all around, some currant-jelly may also be used to decorate. Place on ice for some time, and serve.

Italian

Peel, quarter, and core about a quart of pears and set them on a rather slow fire, in a saucepan with half a pint of white wine, sugar, cinnamon, and lemon-rind. While they are cooking, line a mould as for Charlotte Russe, remove the lemon-rind, and fill the mould with the pears; place it on ice when cool, turn over on a dish, remove the mould, decorate with icing, or cover entirely with apple-jelly, and serve. It is also made with genoise cake instead of sponge cake.

Francaise

This is prepared and served like a Char lotte Russe, with the exception that it is filled with blanc manger or fromage a la creme instead of cream.

Of Fruit

This is made of cherries or any kind of berries; cherries must be stoned carefully. Dip the fruit in wine-jelly as soon as the latter is cool, but not firm, and line a mould with it. By having the mould on ice it will be more easily done. Fill the mould with cream, as for Charlotte Russe, place on ice, and serve as soon as congealed. When the mould is taken from the ice, dip it in warm water a few seconds, place a dish over it, turn upside down, remove it, and serve immediately. A Charlotte of fruit is sightly enough without decorations; it requires some time to make it, but it is worth the trouble, being a handsome as well as a good dish.

Another

Line a mould as for the above. Put one ounce of gelatin in a bowl with about three tablespoonfuls of water and leave it so for about half an hour. Mix well together in a saucepan four yolks of eggs and three ounces of pulverized sugar, add about three tablespoonfuls of milk, and mix again; set on the fire and stir for about three minutes, add the gelatin, stir again, give one boil, and put away to cool a little. Beat four whites of eggs to a stiff froth, turn the above mixture into them, mix gently again; fill the mould with the whole, place on ice till perfectly cold. When cold, turn upside down on a dish, remove the mould, decorate as the preceding one, and serve cold.

Cheese With Cream - (Fromage A La Creme)

This is made in different ways; sometimes with soft curds only, or with curds and cream, or with cream only when very thick. Gelatin dissolved in a little water may also be added. The curds or cream, or both, are beaten with an egg-beater, sweetened to taste with sugar, and flavored with essence. To make it more sightly, when beaten and flavored, it is moulded, placed on ice to make it firm, and then turned over a dish, the mould removed, and then served. Any kind of essence may be used to flavor it, such as vanilla, fieur d'oranger, rose-water, violet, etc.; it may also be made with coffee, tea, chocolate, orange, lemon, etc. Put a few drops of very strong coffee, or tea, or chocolate at the same time with the sugar and essence.

With orange or lemon, rub them on a piece of sugar, which you pound and use to sweeten the cheese. Three or more different ones may be made with a quart of curds; for instance, flavor one third of it with essence, another third with coffee or chocolate, and the other with orange. The colors will be different also. It is an excellent and refreshing entremets in summer-time. Cheese may also be flavored with pine-apple cut in very small dice and mixed with it instead of essence.