Required: Six penny sponge-cakes. Half a pint of cream. Half a pint of mashed strawberries. Half a pint of custard.

A quarter of a pint of sherry or home-made wine. Two or three tablespoonfuls of apricot jam. One tablespoonful of castor sugar.

Cut the cakes in halves lengthways, and spread each half with jam; then build these pieces up in any shape that best fits the dish you mean to serve the trifle. Pierce a few holes all over the cakes with a skewer to allow the wine to soak in well. Pour over them the wine, and leave for about one hour.

Mash the strawberries with the sugar. Whisk the cream till stiff, but remember that if it is overdone it will turn into butter. Now mix the strawberries and cream together. Pour the custard over and round the cakes. Heap the cream and strawberry pulp all over the top, decorate with a few whole strawberries, and serve cold. Cost, 2s. 6d.