Trifle

Fill a glass bowl with a layer of sponge cake. Cover with red currant jelly or raspberry jam, then add more cake.

Sprinkle over this a handful of shredded cocoanut and ½ cup chopped nuts. Pour over all a custard made of 1 pint milk, 2 eggs, 2 tablespoons sugar. Boil custard till it thickens, and add a pinch of salt and vanilla. When cold serve with whipped cream -N. Hampson, Mount Forest, Ont. 1