Custard Charlotte Russe

Slice sponge or lady cake, with raisins in it, enough to partly fill a glass bowl. Pour over this a boiled custard made according to rule for Boiled Custard. If a frosting is wished, make the custard in proportion of 6 eggs to 1 quart of milk, and reserve 2 of the whites for this purpose. Whip them to a stiff froth with sugar and flavoring and place over the top.

Corn-Starch Charlotte Russe

Line a pudding-dish with sliced sponge cake. Make a thin corn-starch sauce in the proportion of 1 tablespoonful of corn-starch to 1 quart of milk. Sweeten, flavor and stir in the beaten yolks of 2 eggs. Pour this over the cake. Whip the whites of the eggs to a stiff froth; spread over the top and put in the oven long enough to harden. Turn out to serve.

Creme De La Creme Charlotte Russe

Line a mold, sides and bottom, with sliced sponge cake or lady-fingers. Whip 1 pint of cream with sugar, and flavor according to directions given in Cream Charlotte Russe. Fill the mold first with a layer of cream, then a layer of jelly; alternate in this way, having cream for the top layer. Let harden.

Coffee Charlotte Russe

1 pint sweet cream.

1 cupful pulverized sugar.

1/3 box gelatine.

½ cupful strong coffee.

Line a mold, sides and bottom, with sliced sponge cake. Soak the gelatine one hour in water enough to cover; add just enough boiling water to dissolve it. Whip the cream according to directions given in Cream Charlotte Russe. Stir in the dissolved gelatine lightly but thoroughly; then the sugar and the coffee a little at a time. Turn into the mold. A plain mold is easier to turn the Charlotte Russe from. Unless it is arranged in a glass dish a deep narrow bread-pan is very good for the purpose. Set in a cold place to congeal. This will keep over night in a cool place. This makes it very desirable for Sunday desserts, or an elaborate tea or dinner where there are many other dishes that must be prepared the same day.

Tea Charlotte Russe

Same as coffee. Substitute strong tea for coffee.

Chocolate Charlotte Russe

Prepare in precisely the same manner as above, substituting in place of coffee or tea, 4 table-spoonfuls of grated Baker's chocolate dissolved in ½ cup of hot milk. Let cool before adding to the cream.

Orange Charlotte Russe

Prepare in precisely the same manner as above, substituting the juice of 3 large oranges in the place of coffee, tea or chocolate.

Lemon Charlotte Russe

Prepare in precisely the same manner as above, substituting the juice of 2 large or 3 small lemons in the place of orange juice. These are all delicious dishes, healthful, delightful and by no means expensive; delicious at any season of the year, but especially so in summer.

Apple Charlotte

Pare, core and slice 12 tart apples. Stew soft, sweeten well, and if not smooth enough rub through a col-88 ander. Set over the fire and stir in the yolks of 8 eggs. As soon as thoroughly hot (it must not boil) turn into a bowl. When cool whip in the beaten whites of the eggs mixed with 1 table-spoonful of white sugar. Line glass dish with sliced sponge cake or lady-fingers; pile the apple within it; set on ice until wanted. The top may be covered with macaroons neatly fitted.

Banana Charlotte

Line the sides of a quart mold with sliced sponge cake, and the bottom with sliced bananas, two layers deep. Fill the mold with stiff whipped cream. Set aside on ice until wanted. Remove carefully from the mold and serve. The filling may be Bavarian Cream if liked.

Fruit Charlotte

Place in a glass dish a layer of sliced sponge cake or any delicate plain cake. Dip each slice in sweet cream or rich milk. Make a boiled custard in the proportion of 1 quart of milk, 4 yolks of eggs and ¾ cupful of sugar; flavor to taste. Put a layer of ripe strawberries, raspberries, blackberries or sliced peaches well sugared, and alternate with cake until the dish is filled. When the custard is cold pour over the whole. Beat the whites of the eggs to a stiff froth; sweeten, flavor and heap over the top.

Chocolate Meringue

Dissolve 2 tablespoonfuls of cornstarch in 1 tablespoonful of milk or water. Grate 2 tablespoonfuls of chocolate into a saucepan and add to it 1 pint of milk; stir until perfectly smooth. (An earthen dish is nice for such preparations unless cooked in double boiler; they are not so apt to burn as in tin.) When it is scalding hot pour in the corn-starch and stir until it thickens; then add the yolks of 2 eggs beaten with 2 tablespoonfuls of sugar, and stir until well thickened. Let cook a minute, flavor with 1 teaspoonful vanilla, and pour in a glass dish. Just before serving, when it has cooled perfectly, cover it with a meringue made of the whites of eggs beaten stiff with 2 tablespoonfuls of white sugar and a few drops of vanilla. This may be made with 1 egg, but is not quite as rich.

Apple Meringue

1 quart of apple sauce beaten smooth.

½ teaspoonful lemon extract.

1 cupful granulated sugar. 4 egg yolks well beaten.

Mix thoroughly; put in a buttered pudding dish, and bake fifteen or twenty minutes in a quick oven. Beat the 4 whites to a Stiff froth with 4 tablespoonfuls of sugar. Spread over the top; brown lightly. Serve with cream. Good cold.