Plain And Rice Charlotte Recipes
From Tested Recipes for the Modern Hostess by Daisy Wilson Barnet, 1906. Section 4 of 4.
Rice Charlotte
2 level tablespoonfuls of rice. 5 teaspoonfuls of sugar. 1/2 cup cold water. 1 1/2 teaspoonfuls of vanilla. 1/2 cup cold milk. 1/2 pt. heavy cream. 4 sheets druggists' gelatine. Soak the rice in the cold water 1 hour, then rinse it well. Soak the gelatine 1 hour in the cold milk. Boil rice 40 minutes in double boiler, drain, add sugar and vanilla. Whip the cream stiff, and stir all together. Serve very cold.
A Plain Charlotte
1/4 box gelatine. 1 pt. smooth apple sauce. 1 pt. cream. 1 doz. ladyfingers.
Soak gelatine in 1/2 cup cold water 1/2 hour, then add it to the apple sauce. As soon as the mixture begins to congeal, stir in carefully 1 pint of cream, whipped stiff. Line the mould with ladyfingers, pour in the mixture, and stand away to cool.