Take six round charlotte russe tins or large shallow cups. Line with lady fingers dipped in white of egg; should they be higher than the mould trim them off. Put a pint of cream in a bowl, set in pan containing broken ice and water; whip cream until stiff with a soft wire egg whisk, slowly at first, then increase in swiftness until it is a stiff froth, sweeten with four tablespoons of powdered sugar, one tablespoon of wine, or flavor to taste. Add the whites of two eggs beaten stiff; fold in carefully. Fill your moulds compactly; they must be cold. Let stand five minutes, turn out on six dessert plates, ornament each with one macaroon and a few candied cherries around the macaroon, and a rim of syllabub cream around the plates. Charlotte Russe can be made in one mould with the same filling. Line the mould with lady fingers; ornament with French candies, or color a little of the syllabub cream and ornament.
One-quarter of a box of gelatine, one pint of cream, one-quarter of a cup of cold water, two-thirds of a cup of powdered sugar, one tablespoon of vanilla, one tablespoon of wine, one-quarter of a cup of boiling water. Soak gelatine in cold water until soft. Chill the cream. Whip cream, and skim off into a granite pan set in ice and water. Sift powdered sugar over the cream, and add vanilla and wine. Dissolve the gelatine in boiling water, and strain through a fine strainer over whipped cream. Then stir (not beat) rapidly with the bowl of spoon resting on bottom. Turn the pan with left hand while stirring with the right. If it feels lumpy lift the pan from the ice and place in warm water to melt the gelatine. Stir until the gelatine is well mixed with the cream, and when nearly stiff enough to drop turn it into a mould. Set on ice, and when ready to serve turn out and garnish with jelly, or arrange as directed above. This filling may be served in fancy paper cases.
One-third of a box of gelatine, one-third of a cup of cold water, one-third of a cup of boiling water, one cup of sugar, juice of one lemon, one cup of cooked apple, whites of three eggs. Soak the gelatine in cold water ; pour over the boiling water. Add the sugar, lemon and apple ; strain, stir in ice-water until stiff ; add the well-beaten whites. Line a mould with lady fingers or sponge cake, pour in the mixture, and serve a boiled custard, made with yolks of the eggs, as a sauce. Whipped cream may be served if preferred.
Make strawberry or raspberry the same as apple charlotte, simply straining the juice instead of cooking.