Cold desserts
Orange Jelly in Ambush.
Ingredients
- oranges
- Orange Jelly
- Charlotte Russe mixture
- narrow white ribbon
Method
- Cut oranges in halves lengthwise, remove pulp and juice.
- With juice make Orange Jelly to fill half the pieces. ( Orange Jelly. )
- Fill remaining pieces with Charlotte Russe mixture. ( Charlotte Russe. )
- When both are firm, put together in pairs and tie together with narrow white ribbon.
From Charlotte Russe.
This recipe uses the ingredients and method of Charlotte Russe. . Read the method above for any substitutions or additions specific to this recipe.
Ingredients
- ¼ box gelatine or
- 1 tablespoon granulated gelatine
- ¼ cup cold water
- ½ cup scalded cream
- ½ cup powdered sugar
- Whip from 3½ cups thin cream
- 1½ teaspoons vanilla
- 6 lady fingers
Method
- Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla.
- Set bowl in pan of ice water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time.
- Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip.
- Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart.
- Turn in mixture, spread evenly, and chill.
- Serve on glass dish and garnish with cubes of Wine Jelly.
- Charlotte Russe is sometimes made in individual moulds; these are
Original 1896 Text
oranges Orange Jelly Charlotte Russe mixture narrow white ribbon Cut oranges in halves lengthwise, remove pulp and juice. With juice make Orange Jelly to fill half the pieces. Fill remaining pieces with Charlotte Russe mixture. When both are firm, put together in pairs and tie together with narrow white ribbon.