ms and add 1 pound raspberries; wash and put them with 1-1/2 cups
sugar into a dish and let them stand for 1 hour; line a form with
bread the same as Charlotte of Apples, put in the fruit, cover with
bread and bake 40 minutes; when done turn the charlotte onto a dish,
dust with powdered sugar and serve.

474. +Charlotte of Pineapple.+-- Line a form with bread the same as
Charlotte of Apples, No. 1; pare and cut into fine pieces 1 large
pineapple; boil 1 pound sugar with 1 cup water, add the pineapple
and boil 20 minutes; remove the fruit with a skimmer, boil the syrup
a little longer and then set aside to cool; put the pineapple in the
form with 2 tablespoonfuls crab apple jelly laid in small pieces
between, pour over a little of the syrup, cover with bread and bake
40 minutes; when done turn the charlotte onto a dish and pour the
remaining syrup over it.

475. +Charlotte a la polonaise.+-- Cut a large stale sponge cake into
slices 1/2 inch in thickness and pour over each slice a little
maraschino or Madeira wine; spread the bottom slice thickly with
cream frangipane (see Cream), lay over this another slice, spread
again with cream and continue until the cake has its original form
again; set the cake onto a dish; beat the whites of 6 eggs to a
stiff froth, spread it on thickly over the cake, dust with powdered
sugar and set for a few minutes in a cool oven; serve with sabayon
sauce made as follows:--Place a saucepan over the fire with 1/2 cup
sugar, 1/2 bottle Rhine wine, the peel and juice of 1 lemon, 1/2
teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this
with an egg beater over the fire till nearly boiling; remove
instantly, continue the beating for a few minutes longer, pour the
sauce into a sauciere and serve with the charlotte.

476. +Charlotte Russe, No. 1.+-- Cover the bottom of a round form
with white paper; split and trim 1 pound lady fingers and fit them
neatly in the bottom and sides of form; whip 1 quart cream to a
stiff froth and add 5 tablespoonfuls powdered sugar and 1-1/2
teaspoonfuls vanilla extract; fill cream into the form, cover with
the cakes laid close together and set on ice till wanted; when ready
to serve turn the charlotte russe onto a glass dish, remove the
paper and serve.

477. +Charlotte Russe, No. 2.+-- Boil 3 cups milk with a pinch of
salt, 1/2 tablespoonful butter and 1/2 cup sugar; mix 4 tablespoonfuls
cornstarch with 1 cup cold milk; stir this into the boiling milk