CHEESE. 121 



CHARLOTTE DE RUSSE. One pint of sweet cream, 

 the yolks of eight eggs, one pound of loaf-sugar sifted fine, 

 and one pint of unskimmed milk. 



Boil the milk with a vanilla bean or a few pounded bitter 

 almonds. Take it off, and strain it ; when cool, stir in the 

 cream and the eggs, both of which should be well beaten. 

 ,Put the whole over the fire, and stir it till thick ; and have 

 ready a jelly made of an ounce of the best isinglass, or Cox's 

 sparkling gelatine, or the same quantity made from calves' 

 feet. When the custard and jelly are both cool, but not 

 hard, mix them together. Have a fresh sponge or almond 

 cake baked in an oval tin mould, from which cut out very 

 neatly the centre, leaving the bottom and sides on to the 

 depth of an inch ; fill up with the prepared custard, and set 

 the ice over. The whites of the eggs may be used for an 

 icing to the top of, the cake. 



Charlotte Russe is frequently made by placing ladies' 

 fingers or Savoy biscuits in a mould close together at the 

 bottom and sides, and filling up the mould with custard and 

 isinglass jelly, and setting it on ice till turned out for the 

 table. You may place the cakes so as to form a rosette. 



CHEESE. The quality and flavor of cheese depend 

 upon the richness of the milk and the amount of cream used 

 in the manufacture of it. Cheese of a good quality melts at 

 a moderate heat, while poor cheese, being deficient in the oil 

 of cream, dries and curls up. 



A Parmesan cheese is made from the milk of not less 

 than fifty cows, and as one farm rarely contains pasture for 

 such a number, the farmers or metayers of a district club 

 together. 



Stilton cheese is the cream cheese of England. Cream 

 cheese is not subjected to such heavy pressure as milk 

 cheese, but, when the curd has set, is placed in a sieve to 

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