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Gooseberry Trifle

Cut a quarter of a pound of Savoy cakes (see SAVOY CAKES) into thin slices, and place them at the bottom of a deep glass dish. Pour over them a little sherry, brandy, or whiskey, and let them soak until soft. Boil half a pint of water with a pound of loaf sugar for ten minutes. Put in a pint and a half of green gooseberries, picked, washed, and drained. Let them boil till they are tender, but unbroken, and, when cool, place them on the Savoy cake. Make a pint and half of good plain custard, nicely flavoured with lemon or vanilla. Pour it over the gooseberries, and ornament with a little whipped cream, or the beaten white of egg. Time, about an hour and a half to prepare. This dish is better made three or four hours before it is wanted. Sufficient for a supper dish for six or eight persons. Probable cost, about 1s. 8d., exclusive of the wine or brandy.