The Boston cooking-school cook book

1 teaspoon vanilla 6 lady fingers Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe. Caramel Charlotte Russe ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ½ cup scalded cream ⅓ cup sugar, caramelized ¼ cup powdered sugar 1½ teaspoons vanilla Whip from 3½ cups cream 6 lady fingers Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture. Burnt Almond Charlotte ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water ¾ cup scalded milk ½ cup sugar ½ cup sugar, caramelized ¾ cup blanched and finely chopped almonds 1 teaspoon vanilla Whip from 3½ cups cream 6 lady fingers Make same as Caramel Charlotte Russe, adding nuts before folding in cream. Ginger Cream ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup milk Yolks 2 eggs ¼ cup sugar Few grains salt 1 tablespoon wine ½ tablespoon brandy 2 tablespoons ginger syrup ¼ cup Canton ginger, cut in pieces Whip from 2½ cups cream Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream. Orange Charlotte ⅓ box gelatine or 1⅓ tablespoons granulated gelatine ⅓ cup cold water ⅓ cup boiling water 1 cup sugar 3 tablespoons lemon juice 1 cup orange juice and pulp Whites 3 eggs Whip from 2 cups cream Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill. Strawberry Sponge ⅓ box gelatine or 1⅓ tablespoons granulated gelatine ⅓ cup cold water ⅓ cup