The Boston cooking-school cook book

bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds. Orange Trifle ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water ½ cup boiling water 1 cup sugar 1 cup orange juice Grated rind 1 orange 1 tablespoon lemon juice Whip from 3½ cups cream Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould. Banana Cantaloupe ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water Whites 2 eggs ¼ cup powdered sugar ¾ cup scalded cream ⅔ cup sugar 4 bananas, mashed pulp 1 tablespoon lemon juice Whip from 3½ cups cream 12 lady fingers Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill. Chocolate Charlotte ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ⅓ cup scalded cream 1½ squares Baker’s chocolate 3 tablespoons hot water ⅔ cup powdered sugar Whip from 3 cups cream