and
continue boiling for a few minutes; remove from the fire; beat up
the yolks of 4 eggs and mix them with the cornstarch; when nearly
cold beat the whites to a stiff froth, stir them lightly through the
custard and flavor with 1-1/2 teaspoonfuls vanilla; put a round piece
of paper in the bottom of a mould; then line the bottom and sides
with lady fingers, fill in the cold custard, lay the cakes closely
together on top and set on ice till wanted; when ready to serve turn
the charlotte russe onto a glass dish and serve with vanilla sauce.

478. +Charlotte a la russe.+-- Cover the bottom of a round form with
white paper and line the inside of it with sponge cake; cut the cake
for the bottom into 3-cornered pieces, lay them with the points
towards the center and let them lap over on one another; cut the
pieces for the sides as long as the height of form and about 1-1/2
inches wide; cut them a little slanting on one side towards the top,
fit them in firmly close to one another and fill the form with the
following cream:--Soak 1 ounce gelatine in a little cold water;
place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup
sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly
boiling; remove from the fire, add the gelatine and stir till cold;
when it begins to thicken add 1 pint whipped cream and finish the
same as in foregoing recipe. If cream is not handy beat the 6 whites
to a stiff froth and add them instead of it.

479. +Charlotte a la russe (with preserved or stewed Pears).+--
Prepare the milk with gelatine and cream the same as in foregoing
recipe; cover the bottom of a round deep dish with preserved or
stewed pears, also lay some pears on the side of form, pour in the
milk mixture and set on ice till cold; when ready to serve beat the
whites to a stiff froth and add 2 tablespoonfuls sugar and 1/2
teaspoonful vanilla; turn the charlotte onto a dish and spread the
beaten whites over it; serve with cold strawberry sauce. This may
be made of preserved peaches, apricots or any other kind of fruit in
the same manner.

480. +Snow Eggs.+-- Beat the whites of 6 eggs to a stiff froth and
add 3 tablespoonfuls powdered sugar; put a wide saucepan with milk
and 1 tablespoonful sugar over the fire; as soon as the milk boils
set with a tablespoon large oval-shaped dumplings from the mixture
into the milk, draw saucepan to side of stove, cover and let it
stand for a few minutes; then turn them over, let