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Trifle

This is a compound of syllabub and sweet-meats. Line the bottom of a glass trifle-dish with sponge biscuits stuck with blanched almonds; moisten them with sweet wine, or with sherry and sugar. Over these lay a dozen ratafia cakes dipped in noyeau. Intersperse with these some thin slices of citron and orange peel, and distribute over these pieces of apricot and raspberry jam with currant jelly. Pour over these a few spoonfuls of the liquor of the syllabub. The next layer should consist of tartlet cream of about the thickness of an inch, over which grate some nutmeg, and strew a little powdered cinnamon, together with a small quantity of lemon-peel, and some powdered loaf sugar. Lastly, take the whipped froth from the sieve, and put it on the top as abundantly as the dish will allow. To give it a pleasing appearance, strew various coloured comfits over the froth. The tartlet cream to form one of the layers may be made as follows. Mix together half a pint of cream and the same quantity of milk; put into it a piece of fresh lemon or Seville orange-peel, and a little cinnamon, and sweeten with loaf sugar. Let these ingredients boil about ten minutes. Have ready prepared in another pan the yolks of six eggs well-beaten up with a heaped tea-spoonful of fine flour; to these gradually strain the boiled cream and milk, and then whisk them well together over a gentle fire, so that they may acquire the proper consistency without curdling. If cream is not available, milk only may be employed, but in that case a little more flour will be required.