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TRIFLE (another way) (Whip a pint of cream the day)

Whip a pint of cream the day before it is wanted, according to the directions given in the last recipe; as the froth rises lay it on a reversed sieve to drain. Take two dozen finger biscuits; spread a little raspberry jam on the flat side of twelve of them, and lay the other twelve upon them. Arrange these round a trifle-dish, put a quarter of a pound of macaroni, a quarter of a pound of ratafias, and four penny sponge-cakes at the bottom of the dish; pour over them a glassful of sherry or Madeira and a glassful of brandy, and let them soak till they have absorbed all the liquor. Pour a pint of rich cold custard over the soaked biscuits, and pile the whipped cream on the top. The custard may be made with a pint of milk, the well-beaten yolks of eight eggs, a table-spoonful of brandy, and any flavouring that may be preferred. Time, twenty-four hours to drain the whipped cream; two hours to soak the biscuits; ten minutes to thicken the custard. Probable cost, exclusive of the wine and spirit, 4s. 10d. Sufficient for one centre dish.