COOKING FOR 1972 Charlotte Russe

Press, Volume CXII, Issue 32804, 3 January 1972, Page 5

COOKING FOR 1972 Charlotte Russe

Charlotte Russe can be a very glamorous party sweet when prettied up with half a yard of ribbon. It is simplicity itself to make and can be prepared [in advance and left! 2in the refrigerator for a day; or two before use. (( You need: J Half a pint of red jelly (made from jelly crystals) ' Fruit to decorate (strawberries (again!), glace cherries — angelica, etc.) Sponge fingers or sponge cake cut into finger lengths. 1 small tin pineapple pieces; half an ounce gelatine. 4 tablespoons sherry. •| J cup evaporated milk or! cream. Juice of half a lemon. Method: Choose a round ; mould or cake tin oiled lightly and after dissolving jhalf a packet of red jelly ■ crystals in one cupful of hot ‘ water, pour a little of this jinto the base of the mould

(about |in in depth). Dip some pieces of the chosen fruit (strawberries, cherries) into the remaining jelly and arrange in pattern over the jelly base after it has set. Dip the ends of the sponge fingers or sponge cake into the: remaining jelly (if this should: iset before the operation is! completed, stand in hot; water) and fit them neatly! round the inside of the mould to completely cover the side; pour in another shallow layer of jelly to hold the ends of the sponge fingers firmly. : Dissolve the gelatine in half a cup of the strained pineapple juice (heated) and when cool, add sherry to this. Beat the chilled evaporated milk, or the cream until thick, add lemon juice, ; drained pineapple and the dissolved gelatine to this and blend carefully. Pour this into the centre of the sponge lined mould and place in refrigerator. When firmly set, turn out on serving dish and tie a coloured ribbon round the middle finishing with a : large bow. Before serving, : remove ribbon—but the effect has been achieved! To turn out easily, stand mould! on cloth dampened with very! i hot water for about a minute.