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Trifle, Swiss

Take two ounces each of macaroons and ratafias; crumble them, put them at the bottom of a glass dish, and then pour over them two table-spoonfuls of brandy. Flavour a pint of cream by soaking the thin rind of a fresh lemon and a quarter of an inch of stick cinnamon: then lift them out, sweeten the cream, and stir into it a thin batter made of four tea-spoonfuls of ground rice, or, if preferred, fine flour mixed smoothly with a little cold milk. Stir this mixture over a gentle fire until it boils, and continue to simmer it, stirring unceasingly for four minutes. Pour it out, let it get cold, then add gradually the strained juice of two fresh lemons. Spread the custard over the biscuits, and stick blanched and sliced almonds over the surface. This trifle should be made some hours before it is wanted. Time, four minutes to stir the custard over the fire after it has boiled. Probable cost, 2s. 4d. Sufficient for four or five persons.