142 FARM HOMES, IN-DOORS AND OUT-DOORS. 



introduction upon farm-house tables, for a Sunday treat, 

 or for little anniversary feasts, or company occasions, 

 would be what Barry Gray would call "a good thing," 

 in place of the richer and more unwholesome dishes of 

 state-occasions. 



A Fine Charlotte Russe. Make a large thin sponge- 

 cake, taking care to bake it in an even sheet about an inch 

 thick. When done and cooled, cut out a piece to fit the 

 bottom of a round dish four or five inches deep, and then 

 cut regular pieces to fit around the sides. Into this pour 

 a cream, prepared as follows : Whip one pint of sweet 

 cream, flavored with orange or vanilla, to a stiff froth, 

 and add to it the frothed whites of two eggs and a cupful 

 of pulverized sugar. Stir all lightly together, pour it 

 upon the cake until the dish is filled, and set it into the 

 refrigerator, or upon ice with a pan turned over it, until 

 the cream is stiffened. 



A Simpler Charlotte Russe. A simpler dessert of this 

 sort is made by laying lady-fingers or squares of sponge- 

 cake around the sides of a glass dish, filling it with 

 whipped cream, and putting it in a cool place to harden. 



Bavarian Cream (Mrs. Henderson). Set a pint of cream 

 upon ice until chilled, then whip it to a stiff froth. Boil 

 a pint of rich milk, flavored with extract of vanilla ; re- 

 move it from the fire and add half a box of "Cox's Spark- 

 ling Gelatine," that has soaked for an hour in a cupful of 

 warm water at the back of the stove. When the milk 

 is partly cooled, stir in the beaten yolks of four eggs. 

 When cold and beginning to thicken, stir in the whipped 

 cream lightly, put it in a mold, and set it on ico or in 

 some cool place. 



Wfiipped Cream with Fruit*. Whipped cream is palat- 

 able served with an kind of fresh fruit, turning the cream 

 from a mold upon a handsome dish, and surrounding it 

 with the fruit. 



