Apple Charlotte Russe

Pare and core three or four cooking apples. Cook with them the yellow rind of half a lemon or orange and half an inch of stick cinnamon. Cook until the apple is very tender. Press through a sieve. There should be one cup of the pulp. Cook half a cup of sugar with one-fourth cup of water to the thread stage, pour slowly onto the white of one egg beaten stiffly, stirring all the time. Beat frequently until cold, then add to the apple with three tablespoonfuls of sherry wine and one tablespoonful of granulated gelatine that has been softened in one-fourth cup of cold water, then dissolve over hot water. Set the mixture in a pan of ice or snow, stirring until it begins to thicken, then fold in one cup of heavy cream that has been whipped stiff with one-fourth cup of powdered sugar. Fill the mould decorated with lady fingers or macaroons. Garnish, when unmoulded, with whipped cream and charries. Apricots can he used in place of the apples.

Peach Charlotte

1 tablespoonful granulated gelatine. 1/4 cup cold water. 1/4 cup boiling water. 1/2 cup sugar.

2 tablespoonfuls lemon juice.

1 cup peach juice.

Whites of three eggs, or one cup of heavy cream, whipped.

Soften the gelatine in cold water, dissolve in hot water, add the sugar, lemon and peach juice, strain. When it begins to thicken, fold in the stiffly beaten whites or the whipped cream. Line a mould with half peaches, hold them in place with a little of the jelly. When they are firm, gently pour in the charlotte, garnish with whipped cream and peaches.

Orange And Strawberry Charlotte

Make the same as peach charlotte. For orange use one cup of the orange juice and one cup of sugar. Line the mould with slices of orange. Garnish the dish with whipped cream, flavored with orange.

For Strawberry Charlotte, line the mould with large strawberries, hold in place with the jelly. Make the same as peach charlotte, using one cup of strawberry juice and one cup of sugar. Garnish the dish with whipped cream and strawberries.

Apple Charlotte

Cut bread into slices a quarter of an inch thick, then in inch wide strips; dip each piece in melted butter and line a baking dish with them, having the pieces meet closely together. Fill the center of the mould with apple sauce, that has been cooked in quarter pieces, sweetened and flavored with lemon juice. Cover the top with strips of bread dipped in the melted butter. Bake in a hot oven forty minutes. Turn carefully out on a flat dish. Serve with cream or a sauce.

Charlotte Snowballs

Bake sponge cake mixture in deep round gem pans. When cold ice the outside with a boiled icing. Fill up the center with whipped cream sweetened and flavored. Place a candied cherry on top or fill with wine or orange jelly and whipped cream. The cakes may be surrounded with the jelly when served.

Charlotte Russe

1 level tablespoonful of granulated gelatine. 1/4 cup of cold water.

2 cups cream.

1/3 cup of cold water.

2 tablespoonfuls sherry, or 1 teaspoonful of vanilla may be used in place of the wine.

1 dozen lady fingers.

Soak the gelatine a few minutes, add to it one-fourth cup of boiling water to dissolve it. Whip the cream, add the sugar and flavoring, then gradually whip in the gelatine, setting the dish in a pan of ice water; line the mould with the lady fingers; when the cream becomes stiff, pour into the mould.