. The pride of the household; the bakers' complete management . I pint of sweet cream. 3 tablesipoonfuls of sugar.•J ounce of gelatine. I teaspoonful of vanilla extract. HOW TO MAKE. Dissolve the gelatine in one-half cup of lukewarm waterand strain it into the cream, then add in the sugar andvanilla and beat 5 minutes (with an egg beater), then setit on ice until it becomes stifY. Beat the wdiites of eggs toa stiff froth, then beat them into the cream 3 minutes andlet it stand on the ice for a few minutes until stiff. Coverthe bottom and slides of the cups or dishes with bakedsponge cake on je
. The pride of the household; the bakers' complete management . I pint of sweet cream. 3 tablesipoonfuls of sugar.•J ounce of gelatine. I teaspoonful of vanilla extract. HOW TO MAKE. Dissolve the gelatine in one-half cup of lukewarm waterand strain it into the cream, then add in the sugar andvanilla and beat 5 minutes (with an egg beater), then setit on ice until it becomes stifY. Beat the wdiites of eggs toa stiff froth, then beat them into the cream 3 minutes andlet it stand on the ice for a few minutes until stiff. Coverthe bottom and slides of the cups or dishes with bakedsponge cake on jelly roll layer, place the sides in first andthen the bottom. Place a tube into an ornamenting bagand put the charlotte into it, then press the charlottethrough the tube into the cups or dishes. This charlottecan be made in the winter without using any ice, if the tem-perature is down to 40 degrees, by placing the charlotteinto the open air, or it can be placed in fresh well waterwhen no ice can be obtained. Copyright, 1900, by M. A. & K. M. Heinzer. 135.
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Keywords: ., bookcentury1900, bookdecade1900, bookidprideofho, bookpublishernp
