APPLE CHARLOTTE.

From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.

Mix one pint of stewed apples with one cup of sugar; the grilled rind
and juice of one lemon; soak one-third of a box of gelatine in one-
third of a cup of cold water twenty minutes; add one-third of a cup of
boiling water to dissolve the gelatine; when cool add it to the
apples; when beginning to stiffen add the beaten whites of three eggs;
pour into moulds lined with lady fingers; serve with soft custard
poured round the base of the charlotte.


CHARLOTTE DE RUSSE.

From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
Lady Managers.

One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry
wine. Whip cream, first sweetening with a cup of pulverized sugar,
adding enough sherry to flavor and the yolk of one egg. Whip stiff the
two whites of the eggs. Dissolve gelatine in half a cup of milk. Line
glass dish with slices of sponge cake or lady fingers. Whip all the
ingredients together and pour in dish to congeal.


CHARLOTTE RUSSE.

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.

Whip one quart of rich cream to a stiff froth and drain well on a
sieve. To one scant pint of milk add eggs beaten very light. Make very
sweet and flavor with vanilla. Cook over hot water till it is a thick
custard. Soak one full ounce of Cox's gelatine in a _little_ cold
water; warm over hot water. When the custard is _very_ cold, beat
in lightly the gelatine and the whipped cream. Line the bottom of your
mould with buttered paper, the sides with sponge cake or lady fingers,
fastened together with the white of an egg. Fill with the cream and
put in a cold place, in the summer on the ice. To turn out, dip the
mold for a moment in _hot_ water.


CHARLOTTE RUSSE.

From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.

One-half box gelatine, put to soak in one-half pint of milk for an
hour. Take one-half pint of milk and yolks of two eggs and make a
custard, sweeten and flavor to taste; when thick enough, stir in the
gelatine until cool. Take one quart rich cream, flavored with wine;
sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl
with them. When the custard is cold, stir the cream in it, continuing
to stir until it begins to harden; then pour into bowl. If the cream
is not very rich, add the whites of two eggs.


CHARLOTTE RUSSE.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

One quart of cream; sweeten and flavor with two wine-glasses of wine
and a half teaspoonful of vanilla. Whip with an egg whip until it
becomes very thick. Put one-third of a box of gelatine (Nelson's
preferred) to soak in one pint of water. When quite soft pour off the
water and dissolve by holding over the fire and stirring carefully;
when tepid pour into the cream. Let the mixture congeal partially and
pour into a mould that has been lined with lady fingers or sponge cake
cut into strips. Put into a cold place and turn out before serving.


STRAWBERRY BLANC MANGE.

From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady
Manager.

Crush slightly with a silver spoon a quart (measured without their
stalks) of fresh and finely flavored strawberries; strew over them
eight ounces of powdered sugar and let them stand three or four hours,
then turn them onto a fine hair sieve reversed, and rub them through
it. Melt over a gentle fire two ounces of best gelatine in a pint of
new milk and sweeten it with four ounces of sugar; strain it through a
fine muslin bag and then mix it with a pint and a quarter of sweet
thick cream; keep stirring until nearly or quite cold, then pour it
gradually on the strawberries, whisking briskly together. Last of all
add in small portions the strained juice of a fine large lemon. Mould
blanc mange and set in a very cold place for twelve hours or more
before serving. Strawberries, one quart; sugar, eight ounces;
gelatine, two ounces; new milk, one pint; sugar, four ounces; cream,
one and one-fourth pint; juice one lemon.


SNOW PUDDING.

From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.

One-half package gelatine, three eggs, juice of one lemon, one pint of
milk, two cups sugar; soak the gelatine one hour in a teacup cold
water; to this add one pint of boiling water (at the end of hour);
stir until gelatine is thoroughly dissolved; add two-thirds of the
sugar and lemon juice; beat the whites of eggs to a stiff froth. When
the gelatine is quite cold, whip into the whites, a spoonful at a
time, for at least one hour; whip steadily, and when all is stiff,
pour into a mould previously wet with cold water; set in a cold place,
when sufficiently moulded turn into a glass dish. Make a custard of
the milk, eggs and remainder of the sugar, flavor with vanilla or
bitter almond and pour this around the base of mould before serving.

FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893