Trifle
Mix early in the day a quart of good cream with six ounces of sifted sugar, a glass of sherry, the juice and zest of a lemon, and a little cinnamon. Whip it well, and put the froth, as it rises, on a reversed sieve to drain. As the time draws near for using the trifle, put some sponge cakes, ratafias, and the like, on a deep glass or crystal dish. Moisten them well with sherry, grate the zest of a lemon on them, and add a layer of raspberry or strawberry jam. Pour over them a goodly quantity of thick custard; heap over this the whipt cream; and ornament it with colourpetals of flowers, harlequin comfits, or streaks of red jelly.