Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a warm room until firm, then put into the ice-chest until needed. This dessert should not be made more than two hours before the meal for which it is intended, as long standing causes it to break and separate. Eat with sugar and cream. Coffee junket (very nice) Dissolve a rennet tablet in a tablespoonful of water. Into a pint and a half of milk stir a gill of very strong black coffee, liberally sweetened. Add the dissolved rennet and turn into a glass bowl. Leave in a cool room until formed, then set on the ice immediately. Eat with sweetened whipped cream. Charlotte Russe (No. 1) Cut a stale sponge cake into slices and line a glass bowl with them. Into a pint of chilled cream stir half a cupful of powdered sugar and whip until stiff. At the last, beat in two teaspoonfuls of extract of vanilla. Fill the bowl with the whipped cream and set in the ice-chest until wanted. Charlotte Russe (No. 2) Soak a quarter of a box of gelatine in a half cupful of milk for two hours. Stir a half-cupful of sugar into a pint of cream and whip the cream until stiff; then flavor with a teaspoonful of vanilla. Into the soaked gelatine beat the stiffened whites of three eggs and the sweetened and flavored whipped cream. Beat hard for a minute. Line a glass bowl with thin slices of sponge cake, and heap the white mixture in the middle. Banana Charlotte In a double boiler heat a cupful of cream, to which you have added a pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk. Keep warm over hot water—stirring occasionally to prevent lumping—while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake—the latter moistened slightly with milk. When the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold. Fill the bowl with sweetened whipped cream, heap it high and serve. Pound