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Trifle, an Elegant

Make some whipped cream the day before the trifle is wanted, as no whip is solid unless it has stood for some hours. It should be made with a quart of thick cream, nearly all of the rind of two lemons, a glassful of sherry, and three table-spoonfuls of sugar. Whisk the mixture briskly, and as the froth forms lay it on an inverted sieve to drain. Put a quarter of a pound of ratafias, a quarter of a pound of macaroni, and three or four sponge biscuits at the bottom of a trifle-dish, and pour over them a pint of nicely-flavoured liquid calf's foot jelly, and set this in a cool place to stiffen. Dissolve a quarter of an ounce of isinglass in a little water, and put with it a pint of thick cream, the grated rind of half a lemon, and a heaped table-spoonful of sugar. When this is cool, pour it over the jelly, and as it begins to set ornament with bright-coloured jam and macaroni soaked in wine. Pile the whipped cream high on the top, and the trifle will be ready for serving. Probable cost, 7s., exclusive of the wine and brandy. Sufficient for one centre dish.