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A Grand Trifle

The day before you wish to use it make two or three quarts of boiled custard (according to your needs); bake some thin sponge cakes as for jelly cake; whip some cream, with sugar and wine to flavor, and blanch and chop a pound of almonds.

Place in a large glass bowl first a layer of cake, then a thin layer of almonds, then a thick layer of whipped cream (one-half inch thick), then another cake, then more almonds, then more cream, then another cake. Pour over all this plenty of custard, then put on more whipped cream, as a float, and decorate it with small pieces of red jelly (apple, currant, or strawberry jelly), and slender leaves of preserved orange peel. This is delicious and highly ornamental, but some trouble to prepare. Not suitable for warm weather unless one has ice to keep all the parts in good order. Have plenty of the custard-the cake soaks it up, and should stand in it all night, if possible. -Mrs. Sallie Cotten, North Carolina.