142 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K / Compote of Peach a la Charlotta

Step 1. add one tablespoonful of dissolved Cox’s gelatine. In each

Step 2. checker put a dot of cream that has been colored pink and all

Step 3. around the checkers put every other dot of cream colored pink and

Step 4. green; glaze with aspic on the top and fill with the compote about

Step 5. an inch and a half, then fill with charlotte russe. Leave on ice

Step 6. until ready to serve, then turn out on a platter on a paper doily

Step 7. and garnish with meringues and with little marbles of scooped-out

Step 8. peaches cooked and glazed as the illustration will show. Serve

Step 9. with marshmallow sauce [see my large book].

Step 10. Compote. Take one cup of cooked peaches that has been pressed through a fine strainer, color a trifle with the peach orange

Step 11. coloring; add to it three tablespoonfuls of dissolved Cox’s gela¬

Step 12. tine, sweeten, and flavor with brandy if such is at hand.

Step 13. Charlotte Russe. Put a half cup of lukewarm milk in a sauce¬

Step 14. pan on ice; add to it five tablespoonfuls of dissolved Cox’s gelatine,

Step 15. a teaspoonful of vanilla, and four spoons of powdered sugar; stir

Step 16. until it commences to thicken, then pour in two cups of whipped cream and mix it carefully.