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TRIFLE, GOOSEBERRY (another way)

Prepare the gooseberry-pulp as in the last recipe. Cut four or five rather stale penny spongecakes into slices, lay them in a deep glass dish, pour over them a wine-glassful of brandy and a wine-glassful of sherry, and let them soak till they have absorbed the liquor. Spread the gooseberry-pulp upon them, and cover the fruit with the following preparation. Sweeten a pint of new milk, and flavour with lemon-rind or any other agreeable flavouring. Mix two table-spoonfuls of cornflour very smoothly with a quarter of a pint of cold milk; add three well beaten eggs, and then mix all thoroughly. Make the flavoured milk hot without letting it boil, and stir it into the rest. Turn the mixture into a saucepan, and beat it over a gentle fire until it begins to thicken. Pour it out to cool, and stir frequently. When cold, spread it over the fruit. This dish should be made two or three hours before it is wanted. Time, half an hour to boil the gooseberries; about half an hour to make the Oswego. Probable cost, exclusive of the brandy and wine, 1s. 8d. Sufficient for five or six persons.