Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

bitter ones, or pour boiling water over them, and then skin them as soon as the skin comes off easily. Pound them well with four ounces of sugar, lay the whole in a pan with about a pint of water, set on the fire, and when on the point of boiling, take off and strain. Put in a tin saucepan about a pint of milk, the strained juice, an ounce of gelatin, a little rind of lemon, and a little nutmeg, both grated; set the whole on a moderate fire; simmer just enough to melt the gelatin and mix it with the rest, and then strain. Wet a mould with cold water, put the mixture in it, set it on ice, and serve when cool. It may be served with a sauce like the above. _Charlotte Russe._--Wipe a mould well, see that it is dry, and then line the bottom and sides with lady's-fingers, or sponge cake cut in pieces about the size of a lady's-finger. Commence by lining the bottom, placing the pieces so as to form a star or rosette, or plain, according to fancy. Then place some of them upright all around, rather tight, and even with the top of the mould. Fill with cream, well whipped, sweetened, and flavored with essence; place the mould on ice, and when ready to serve, place a dish on it, turn upside down, remove the mould, and serve as it is, or decorated. _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 _crème légère_, _crème cuite_, etc. _Charlotte à la Chantilly._--It is a _Charlotte_ made exactly as the above one, but filled with _crème à 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.