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TRIFLE (en Surprise)

Take a round Madeira cake about a pound and a half in weight, and scoop the middle out, leaving the bottom and sides three-quarters of an inch thick. The top should first be cut straight off. Then crumble a third of the removed portion, and soak it in three gills of hot custard, flavoured to taste; when cold mix in a gill of whipped cream, sweetened and flavoured. Moisten the outer wall of cake with a little sherry or Madeira; then spread the inner part of it with any nice stoneless jam. Soak a few ounces of ratafia and macaroon biscuits in wine, and proceed to fill the cake, using the biscuits and the soaked part of the cake in alternate layers. Replace the top, which may be covered with bright jelly of any kind or whipped cream, and tastefully ornament the base of the cake in a similar manner. Probable cost, 4s. 6d.