MISCELLANEOUS. 203 



Fruit Cliarlotte.— (Mrs. Lincoln.) Soak half a box of 

 fcelatine in half a cup of cold water till soft, and make a 

 syrup of one cup of water and a cup of lemon juice (or a 

 pint of orange juice and one cup water), with one cup of 

 sugar. When boiling pour it into the beaten yolks of four 

 eggs. Stir well, and cook in a double boiler till it thickens. 

 Add the soaked gelatine, stir till dissolved, and strain at 

 once intp a granite pan placed in ice- water. Beat occa- 

 sionally till cold and not hard. Beat the whites of the eggs 

 to a stiff froth, and then beat all together till it thickens. 

 When almost stiff enough to drop, pour into molds lined 

 with cake. Keep on ice, and serve with or without pow- 

 dered sugar and cream. Vary the fruit by stirring one 

 pint of canned peaches, pine-apple or apricots in one tap 

 each of sugar and water till soft, then sift, add the yQlks of 

 eggs, and cook till it thickens. Add the gelatine, strain, 

 and when cool add the whites. Grated pine-apple will not 

 require sifting. 



liCinon Cream, No. 1;— Chill on the ice three cupfuls 

 of cream about a day old, and sweeten to taste. Beat it to 

 a froth and stir in the juice of four lemons and a table- 

 spoonful of gelatine, softened in cold water, and then dis- 

 solved in a little hot water. It should be cold before 

 stirring into the cream. Poi^r into an oiled mold without 

 or with a thin lining of jiain cake. Let it stand several 

 hours before serving. 



Lemon Cream, To. 2.— Take the juice and grated 

 rind of one lai-ge lemon, beat into it half a pinh of sugar, 

 the same quantity of cream, and half a cupful of cold water, 

 and lastly th'^ ^rell-beaten whites of three eggs. Heat half 

 a cupful of milk and thicken it with two tablespoonfuls of 

 corn-starch, made smooth, and stir that in also. Turn it in. 

 to a mold and set on ice. Serve with or without whipped 

 cream. 



Liemon Meringue.— Beat lightly the yolks of foui- eggs, 

 add one cupful of sugar, three fourths as much water, wiih 

 a part of which make smooth one tablespcouful of flour, 



