Raspberry Charlotte

Take two pounds of ripe raspberries, remove the hulls, see that there are no insects in the hollows of the berries, and have in readiness also one pound of dry breadcrumbs. Then butter a pudding dish and cover the bottom with a layer of the dry breadcrumbs; on the top of this place a layer of raspberries, sprinkle plenty of sugar over them, add another layer of breadcrumbs, then a layer of raspberries sprinkled with sugar, and so on until the dish is filled; let the last layer be breadcrumbs. On top of this last layer put bits of butter. Place a plate or cover over it and bake for about thirty minutes. Remove the plate or cover a few minutes before serving and let it brown. Serve cream with it.

Charlotte Russe

Thoroughly soak one ounce of gelatine in one teacupful of milk. Beat together the yolks of ten eggs and one-half pound of powdered sugar together, and place in a double-boiler with one breakfast cupful of milk; mix until the whole begins to thicken, then add the gelatine, and strain into a large tin basin. Place this in a pan of ice, and when it begins to cool add the whites of the eggs, well beaten, one tablespoonful of vanilla extract, half a tumblerful of sherry, and one pint of whipped cream. Stir well, and pour into the moulds that have been lined with sponge-cake, aud set them away to harden. With the quantities given two quart-moulds can be filled. The lining may be one piece of sponge-cake hollowed out, or strips of the same, or lady's fingers. If desired the wine may be omitted. Charlotte Russe may be filled with any kind of cream.

Burnt Almond Charlotte Russe

Line a plain mould with finger biscuits as for other charlottes. Chop up fine a number of the best almonds and brown them by boiling in an equal amount of sugar; cool them on a baking-sheet, and pound them thoroughly in a mortar, adding some cold milk; while stirring in a pan on the fire, press through a tammy cloth. Steep a small quantity of isinglass in a little tepid water. Put the almonds into a stewpan, with eight beaten eggs to each quarter of a pound of nuts used, and a little finely-powdered sugar, and stir over the fire until it thickens; pour into a kitchen basin, and stir in the solution of isinglass, strain and pack the basin in broken ice, and stir the mixture slowly until it begins to freeze. As soon as it begins to coagulate, pour it carefully into a biscuit-lined mould, and cover with a thin sheet of tin, with ice piled on it, leave it thus for an hour or so longer or till wanted, turn into a glass dish, and serve with crystallized fruits.

Charlotte Russe With Coffee

Thoroughly clean and line eight small charlotte-russe moulds with lady's-finger cakes, cut in halves; and if they should be higher than the moulds, trim them off at the edge. Add to one pint of vanilla cream two tablespoonfuls of coffee essence; beat all together well for two minutes, and fill the moulds with the mixture. Turn them out onto eight dessert-plates, spread a little more cream on the top, and cover each with one macaroon. Dress the remainder of the cream around the plates, and serve.