Josephine Whittell
ELEANORA DE CISNEROS
ROEDE GRITZE
One quart red currants. Boil in one cup hot water, strain and add two cups sugar, one tablespoon corn starch. Dissolve the corn starch first in cold water. Cook all together, pour in mold, place on ice.
Serve with plain cream or custard sauce.
Josephine Whittell
CHARLOTTE RUSSE
Soak a half package of Knox gelatine in pint of milk ten minutes. Place over fire and stir until gelatine is dissolved. Remove and when nearly cold beat thoroughly with egg beater. Flavor one quart of cream with a large teaspoon of extract of vanilla and one wineglassful of wine or brandy, with fine sugar to taste. Pour the two mixtures together and whip thoroughly again. Pour into molds lined with lady-fingers and put to cool. Trim with Maraschino cherries before serving. "'Twas caviar to the million."