Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

dissolve the gelatine; when cool add it to the apples; when beginning to stiffen add the beaten whites of three eggs; pour into moulds lined with lady fingers; serve with soft custard poured round the base of the charlotte. CHARLOTTE DE RUSSE. From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board Lady Managers. One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry wine. Whip cream, first sweetening with a cup of pulverized sugar, adding enough sherry to flavor and the yolk of one egg. Whip stiff the two whites of the eggs. Dissolve gelatine in half a cup of milk. Line glass dish with slices of sponge cake or lady fingers. Whip all the ingredients together and pour in dish to congeal. CHARLOTTE RUSSE. From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager. Whip one quart of rich cream to a stiff froth and drain well on a sieve. To one scant pint of milk add eggs beaten very light. Make very sweet and flavor with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce of Cox's gelatine in a _little_ cold water; warm over hot water. When the custard is _very_ cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady fingers, fastened together with the white of an egg. Fill with the cream and put in a cold place, in the summer on the ice. To turn out, dip the mold for a moment in _hot_ water. CHARLOTTE RUSSE. From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager. One-half box gelatine, put to soak in one-half pint of milk for an hour. Take one-half pint of milk and yolks of two eggs and make a custard, sweeten and flavor to taste; when thick enough, stir in the gelatine until cool. Take one quart rich cream, flavored with wine; sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl with them. When the custard is cold,