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Apple Trifle

Take eight or nine fine apples. Stew them gently to a pulp, adding sugar according to taste, and flavouring with grated lemon-rind or cinnamon. When cold, place in a glass dish, and pour over them a good cold custard, made of the yolks of three eggs, one pint of milk, a little sugar, and a little sherry, simmered gently together and allowed to cool. Then take a pint of thick cream, warm it a little while over the fire with a little sugar, and another small glass of sherry. When cold, whisk it into froth, and as the froth rises, place it on a sieve to drain, and after it has stood some time (for no whip is solid that has not stood some hours), place it on the apple and custard in a rough, rocky form, and ornament with pink sugar, etc. Time for the whipped cream to stand, twelve hours. Probable cost, 2s. 6d., exclusive of the sherry. Sufficient for a moderate-sized dish.