2031.—CARAMEL CREAM. (Fr.—Crème Renversée.)
Ingredients.—1½ pints of milk, 3 ozs. of ground rice, 1 oz. of castor sugar, the thinly-cut rind of 1 lemon, 2 ozs. of loaf sugar.
Method.—Put the loaf sugar into a stewpan with 1 tablespoonful of cold water, allow it to boil quickly until it becomes dark golden-brown, then pour it into a dry plain mould, which must be turned slowly over and over until the inner surface is completely coated. Add the lemon-rind and castor sugar to the boiling milk, sprinkle in the ground rice, and boil gently for 10 minutes. When ready, remove the lemon-rind, pour the mixture into the prepared mould, and let it remain in a cold place until set.
Time.—From 35 to 45 minutes. Average Cost, 6d. Sufficient for 1 medium-sized mould.
2032.—CHARLOTTE RUSSE. (Fr.—Charlotte Russe.)
Ingredients.—½ a pint of cream, ¼ of a pint of milk, ¼ of an oz. of leaf gelatine, 1 tablespoonful of brandy or sherry, 1 dessertspoonful of castor sugar, vanilla essence, Savoy or finger biscuits, jelly, cherries, angelica, or other decoration.
Method.—Cover the bottom of a charlotte mould thinly with jelly, and when set garnish with strips of angelica and halved cherries. Cover with jelly to the depth of about ½ an inch, let the jelly set, then line the mould with Savoy biscuits. Dissolve the gelatine and sugar in the milk, then strain it and add the brandy and vanilla essence to taste. When cool stir into the stiffly-whipped cream. Pour into the prepared mould, and set on ice or in a cool place until firm.
Time.—From 15 to 20 minutes, after the mould is prepared. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould.
Note.—If preferred, the bottom of the tin may be lined with biscuits cut to the shape of the mould.
2033.—CHARLOTTE À LA ST. JOSÉ.
Ingredients.—4 ozs. of preserved pineapple, Savoy biscuits, ½ a pint of cream, ½ a gill of milk, ½ a pint of lemon or wine jelly (about) (see Nos. 2004 and 2020), 1 oz. of castor sugar, ½ an oz. of gelatine, 1 tablespoonful of pineapple syrup.
Method.—Line the bottom of an oval charlotte mould with jelly; when set, decorate it with fancifully-cut pieces of pineapple, and cut the remainder into small dice. Set the decoration with a little jelly, and cover with a layer to the depth of at least ½ an inch. Stand on ice until firm, then line the sides of the mould with Savoy biscuits. Dissolve the gelatine and sugar in the milk, add the pineapple syrup, and let the mixture cool. Whip the cream Stiffly, add the pineapple dice, and when