. The Century cook book : with a new supplement of one hundred receipts of especial excellence. CHARLOTTE RUSSE WITH STRIPS OF CAKE ICED IN TWO COLORS. (SEE PAGE 404.) CHARLOTTE RUSSE MADE OF ONE LATER OF CAKE—TOP DECORATED WITH DOTS OF ICING.. CHARLOTTE PRINCESSE DE GALLE8. (SEE PAGE 406.) DESSEKT8 407 against the mold. If tlie mold is on ice the jeUy will hardenat once, and hold the berries in place. PiU the center withCharlotte filling No. 1, or with Bavarian cream, or with pain defraises. GItEATT ST. HONORE This is a combination of puff-paste, cream cakes, glac6 fruits,and whipped cream. I
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. The Century cook book : with a new supplement of one hundred receipts of especial excellence. CHARLOTTE RUSSE WITH STRIPS OF CAKE ICED IN TWO COLORS. (SEE PAGE 404.) CHARLOTTE RUSSE MADE OF ONE LATER OF CAKE—TOP DECORATED WITH DOTS OF ICING.. CHARLOTTE PRINCESSE DE GALLE8. (SEE PAGE 406.) DESSEKT8 407 against the mold. If tlie mold is on ice the jeUy will hardenat once, and hold the berries in place. PiU the center withCharlotte filling No. 1, or with Bavarian cream, or with pain defraises. GItEATT ST. HONORE This is a combination of puff-paste, cream cakes, glac6 fruits, and whipped cream. It is said to be the triumph of the chefsart, yet one need not fear to undertake it when one has learnedto make good pastry and to boil sugar. It is an ornamental, delicious dessert, and one that can be presented on themost formal occasions. First: RoU thin a very short or a puff-paste, so when baked it wiU be one quarter of an inch thickonly. Cut it the size of a layer-cake tin; place it on a damp-ened baking-tin, and prick it with a fork in several places.Second: make a cream-cake batter (see page 474); put thebatter in a pastry-bag with half inch tube, and press out ontoand around the edge of the paste a ring of the batter. Withthe res