AN EASY TRIFLE.
Soak three sponge cakes and half a pound
of macaroons and ratafias in one wine glass of
brandy and three of white wine, lay them at the
bottom of the trifle dish, and pour over nearly
a pint of thick rich custard, made of equal
portions of milk and cream, with seven eggs,
according to directions for "Custards;" before
the custard is added, jam and sweetmeats are
sometimes spread over the cakes; a fine light
froth is prepared, with cream and the whites of
two eggs, flavored with wine and sugar, heap
it over the trifle lightly.
A STILL MORE SIMPLE ONE, AND QUICKLY MADE.
Soak ratafia cakes in wine, with a little
brandy; pour over a thick custard, and cover
with a froth of the white of eggs, flavored with
wine and sweetened with white sugar.
BLANCMANGE.
To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and
