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Classic
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page 167
cake or lady fingers. Turn it out and serve. The isinglass will make this very
firm if held on ice long enough to solidify before serving.
PLAIN CHARLOTTE RUSSE
Boil one ounce of isinglass in a pint of water until reduced one-half. While it
is boiling, make a custard of one-half pint of milk, yolks of four eggs, and
one-fourth of a pound of sugar; flavor this with vanilla or lemon. Take a quart
of cream, whip it up to a fine froth, and when the isinglass is nearly cold, so
that it will not curdle the cream, stir it and the cream into the custard. Beat
all thoroughly and set it on ice. This is a nice, easy way to make this dish,
and may be made very ornamental, if wanted so, by lining a glass dish with lady
fingers, and then pouring in the cream and laying fine fancy sugar-drops on top.
If you have no lady finger sponges, you can slice any light sponge cake, and lay
it on the bottom and sides of the glass bowl.
SICILIAN BISCUIT DROPPED ON TINS
Take four eggs, twelve ounces of powdered and sifted sugar, and ten ounces of
flour. Beat the eggs and sugar together in a stewpan on the fire, until the
batter feels warm to the touch; remove it from the fire, and stir it thoroughly
until it becomes cold; now add the flour, and flavor with vanilla. Butter some
paper and place it on the baking tins, or pans. Drop the cake mixture in round
or ovals on the buttered paper, and bake in a slow oven. When put in the oven
sift white sugar over the biscuit.
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