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The 1918 Fanny Farmer Cookbook
Charlotte Russe
/4 box gelatine or
1
1
1
/3 cup powdered
sugar
tablespoon
granulated gelatine
Whip from 31/2
cups thin cream
/4 cup cold water
1/2 teaspoons
vanilla
/3 cup scalded
1
1
1
cream
6
lady fingers
Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and
vanilla. Set bowl in pan of ice−water and stir constantly until it begins to thicken, then fold in
whip
hot
from cream, adding one−third at a time. Should gelatine mixture become too thick, melt over
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.
6
8
Orange Trifle
1
2
/2 box gelatine or
1
cup sugar
tablespoons
granulated gelatine
1
cup orange juice
Grated rind 1
orange
1
1
/2 cup cold water
1
tablespoon
lemon juice
/2 cup boiling water
Whip from 31/2
cups cream
Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and
bottom of mould one−half inch deep; chill, and when firm fill with Orange Trifle mixture.
remaining jelly in shallow pan, cut in cubes, and garnish base of mould.
cover
Cool
Chapter XXV − COLD DESSERTS
490
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