469. Charlotte of Apples, N. Pare and quarter 10 good sized apples (greening or pippin) and cut each quarter into slices; put them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls sugar and the grated rind of 1/2 orange or 1 lemon; cover and let them stew till apples are soft, but not broken; then add 1/2 cup currant or apple jelly, 1/2 cup seedless raisins, the same quantity of currants, 2 tablespoonfuls finely cut citron and a little finely cut candied orange peel; cut a large, stale loaf of bread into thin slices about 1/8 inch thick; cut each slice into rounds with a cake cutter or with the cover of a baking powder box, dip each round piece with one side into melted butter and fit them neatly in the bottom and sides of a 2-quart pudding dish with the buttered side towards the dish; lay the rounds so that they lap over one another; then fill the dish with the apples; cover them with a layer of the round pieces of bread with the buttered sides towards the apples; bake in a medium hot oven 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.

470. Charlotte of Apples, N. Cut 1/2 pound rye bread or pumpernickel into thin slices and dry them in the oven; then roll them fine on a pastry board with a rolling pin and mix with 1/2 cup melted butter, 1/2 cup sugar and 1/2 teaspoonful cinnamon; press this into the bottom and on the sides of a pudding dish in such a way that the inside has a complete lining of bread; fill it with apples prepared the same as in foregoing recipe; cover with a thin layer of bread crumbs and bake 40 minutes; when done turn the charlotte onto a dish, dust with sugar and serve with fruit sauce. Some of the sauce may be poured over the charlotte before sending to table.

471. Charlotte of Peaches. Line a form with bread the same as Charlotte of Apples, N; pare and cut into halves 15 ripe peaches; dissolve 1 pound sugar in 1 cup cold water, place it over the fire and boil 5 minutes; add the peaches and boil about 6 minutes; take them out and set aside to cool; add to the syrup 1/2 cup apple jelly and boil 10 minutes longer; when cold put the peaches into the form, pour over 1/2 the syrup, cover neatly with bread and bake 40 minutes; when done turn the charlotte onto a dish, pour the remaining syrup over it and serve at once. Charlottes may be made of all kinds of preserved fruits, such as peaches, cherries, apricots, pears or plums.

472. Charlotte of Cherries. Remove the pits from 2 pounds cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5 minutes; put in the cherries and boil 3 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside; line a form with bread the same as Charlotte of Apples, put in the cherries, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn onto a dish; add to the remaining syrup 1 glass brandy and pour it over the charlotte.

473. Charlotte of Currants. Remove 1 pound currants from their stems and add 1 pound raspberries; wash and put them with 1-1/2 cups sugar into a dish and let them stand for 1 hour; line a form with bread the same as Charlotte of Apples, put in the fruit, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.

474. Charlotte of Pineapple. Line a form with bread the same as Charlotte of Apples, N; pare and cut into fine pieces 1 large pineapple; boil 1 pound sugar with 1 cup water, add the pineapple and boil 20 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside to cool; put the pineapple in the form with 2 tablespoonfuls crab apple jelly laid in small pieces between, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish and pour the remaining syrup over it.

475. Charlotte a la polonaise. Cut a large stale sponge cake into slices 1/2 inch in thickness and pour over each slice a little maraschino or Madeira wine; spread the bottom slice thickly with cream frangipane (see Cream), lay over this another slice, spread again with cream and continue until the cake has its original form again; set the cake onto a dish; beat the whites of 6 eggs to a stiff froth, spread it on thickly over the cake, dust with powdered sugar and set for a few minutes in a cool oven; serve with sabayon sauce made as follows: Place a saucepan over the fire with 1/2 cup sugar, 1/2 bottle Rhine wine, the peel and juice of 1 lemon, 1/2 teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this with an egg beater over the fire till nearly boiling; remove instantly, continue the beating for a few minutes longer, pour the sauce into a saucière and serve with the charlotte.

476. Charlotte Russe, N. Cover the bottom of a round form with white paper; split and trim 1 pound lady fingers and fit them neatly in the bottom and sides of form; whip 1 quart cream to a stiff froth and add 5 tablespoonfuls powdered sugar and 1-1/2 teaspoonfuls vanilla extract; fill cream into the form, cover with the cakes laid close together and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish, remove the paper and serve.

477. Charlotte Russe, N. Boil 3 cups milk with a pinch of salt, 1/2 tablespoonful butter and 1/2 cup sugar; mix 4 tablespoonfuls cornstarch with 1 cup cold milk; stir this into the boiling milk and continue boiling for a few minutes; remove from the fire; beat up the yolks of 4 eggs and mix them with the cornstarch; when nearly cold beat the whites to a stiff froth, stir them lightly through the custard and flavor with 1-1/2 teaspoonfuls vanilla; put a round piece of paper in the bottom of a mould; then line the bottom and sides with lady fingers, fill in the cold custard, lay the cakes closely together on top and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish and serve with vanilla sauce.

478. Charlotte a la russe. Cover the bottom of a round form with white paper and line the inside of it with sponge cake; cut the cake for the bottom into 3-cornered pieces, lay them with the points towards the center and let them lap over on one another; cut the pieces for the sides as long as the height of form and about 1-1/2 inches wide; cut them a little slanting on one side towards the top, fit them in firmly close to one another and fill the form with the following cream: Soak 1 ounce gelatine in a little cold water; place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly boiling; remove from the fire, add the gelatine and stir till cold; when it begins to thicken add 1 pint whipped cream and finish the same as in foregoing recipe. If cream is not handy beat the 6 whites to a stiff froth and add them instead of it.

479. Charlotte a la russe (with preserved or stewed Pears). Prepare the milk with gelatine and cream the same as in foregoing recipe; cover the bottom of a round deep dish with preserved or stewed pears, also lay some pears on the side of form, pour in the milk mixture and set on ice till cold; when ready to serve beat the whites to a stiff froth and add 2 tablespoonfuls sugar and 1/2 teaspoonful vanilla; turn the charlotte onto a dish and spread the beaten whites over it; serve with cold strawberry sauce. This may be made of preserved peaches, apricots or any other kind of fruit in the same manner.

480. Snow Eggs. Beat the whites of 6 eggs to a stiff froth and add 3 tablespoonfuls powdered sugar; put a wide saucepan with milk and 1 tablespoonful sugar over the fire; as soon as the milk boils set with a tablespoon large oval-shaped dumplings from the mixture into the milk, draw saucepan to side of stove, cover and let it stand for a few minutes; then turn them over, let the milk come to a boil again, draw it to the side and cover; after a few minutes transfer the dumplings with a skimmer to a sieve and set aside to cool; prepare a crème francaise au chocolat or vanille (see Cream) in a plain form; when cold turn the cream onto a dish, lay the snow eggs in a circle around it and serve with vanilla sauce.