There seems to be no end to the variations on the theme of Charlotte Russe. The beauty of today’s recipe find is that it comes from a pharmaceutical publication, which is strongly suggestive of its being a health food, which in turn is strongly encouraging of us consuming more of it. Isn’t it?
Soda Fountains were originally situated in dispensaries, and ‘formulae’ (I almost said ‘recipes’) for sodas and sundaes commonly appeared in publications for pharmacists. The Bulletin of Pharmacy (Detroit, 1912) included in the section called The Soda Fountain, several of the winning formulae from a competition it had just run.
The first prize (of $5) was awarded for a formula for Turkish-Italian Sundae, which sounds very nice (a mound of chocolate ice-cream to represent Italy, and one of peach to represent Turkey, with various additions and decorations), but several others were awarded ‘lesser prizes’, including our feature for the day - the Charlotte Russe Nutae. In this interpretation, it is the creamy filling for the sundae that is referred to as the ‘charlotte russe.’
Beware! this literally makes an industrial quantity!
Charlotte Russe Nutae.
Sweet cream, 20 per cent, 1 quart; powdered sugar, 6 ounces; extract of vanilla, 2 fluid drachms, ice cream powder, 2 teaspoonfuls; chopped nuts (very fine), 6 ounces. Mix by whipping the cream until almost stiff with the sugar, ice cream powder and extract; then add the chopped nuts until the mixture will stand. Having previously made ready one dozen ice-cream saucers, take 24 lady-fingers, slice them into halves and place four of the halves around on each saucer and fill the center with charlotte russe. Then take a small quantity of whipped cream, colored a light red or pink, and decorate the dish, topping off with a maraschino cherry. Sell this for 15 cents. It makes a nice profit.
I am unable to resist giving you another recipe from this Bulletin, on account of its delightful name. This recipe was not offered in the competition, but quoted from another publication called The Liquid Dispenser (which would be a great name for a bar, methinks.)
Mutt and Jeff.
Slice one banana and lay it flat on a split-banana sundae dish. Set one disher chocolate cream at one end, and the same amount of vanilla ice cream at the opposite end. Cut another banana in two unequal lengths, and place it upright in the cream. One fresh marshmallow is placed on top of each banana. Serve with a small slice of orange between the upright banans and decorate the ice cream with a few whole cherries.
If desired, a loaf of sugar saturated with brandy or alcohol can be placed on each marshmallow and then lighted when about to serve.
This novelty must not sell for less than 25 cents.
A little more on the phenomenon of soda fountains tomorrow, perhaps?
Quotation for the Day.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.