Take equal parts of wine and brandy, about a wineglassful of each, or two thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of macaroons; cover the bottom of the trifle-dish with part of these, and pour upon them a full pint of rich boiled custard made with three quarters of a pint, or rather more, of milk and cream taken in equal portions, and six eggs; and sweetened, flavoured and thickened by the receipt of page 322, lay the remainder of the soaked cakes upon it, and pile over the whole, to the depth of two or three inches, the whipped syllabub of page 318, previously well drained; then sweeten and flavour slightly with wine only, less than half a pint of thin cream (or of cream and milk mixed); wash and wipe the whisk, and whip it to the lightest possible froth: take it off with a skimmer and heap it gently over the trifle.

Macaroons, 1/2 lb.; wine and brandy mixed, 1/4 pint; rich boiled custard, 1 pint; whipped syllabub (see page 318); light froth to cover the whole, short 1/2 pint of cream and milk mixed; sugar, dessertspoonful; wine, 1/2 glassful.

Swiss Cream, Or Triple. (Very Good.)

Flavour pleasantly with lemon-rind and cinnamon a pint of rich cream, after having taken from it as much as will mix smoothly to a thin batter four teaspoonsful of the finest flour; sweeten it with six ounces of well-refined sugar, in lumps; place it over a clear fire in a delicately clean saucepan, and when it boils stir in the flour, and simmer it for four or five minutes, stirring it gently without ceasing; then pour it out, and when it is quite cold mix with it by degrees the strained juice of two moderate-sized and very fresh lemons. Take a quarter of a pound of macaroons, cover the bottom of a glass dish with a portion of them, pour in a part of the cream, lay the remainder of the macaroons upon it, add the rest of the cream, and ornament it with candied citron, sliced thin. It should be made the day before it is wanted for table. The requisite flavour may be given to this dish by infusing in the cream the very thin rind of a lemon, and part of a stick of cinnamon, slightly bruised, and then straining it before the flour is added; or, these and the sugar may be boiled together, with two or three spoonsful of water, to a strongly flavoured syrup, which, after having been passed through a muslin strainer, may be stirred into the cream.

Some cooks boil the cinnamon and the grated rind of a lemon with all the other ingredients, but the cream has then to be pressed through a sieve after it is made, a process which it is always desirable to avoid.

Rich cream, 1 pint; sugar, 6 ozs.; rind, 1 lemon; cinnamon, 1 drachm; flour, 4 teaspoonsful; juice, 2 lemons; macaroons, 4 ozs. candied citron, 1 to 2 ozs.

Chantilly Basket,

Chantilly Basket.

Filled With Whipped Cream And Fresh Strawberries

Take a mould of any sort that will serve to form the basket on, just dip the edge of some macaroons in melted barley sugar, and fasten them together with it; take it out of the mould, keep it in a dry place until wanted, then fill it high with whipped strawberry cream which has been trained on a sieve from the preceding day, and stick very fine ripe strawberries over it. It should not be filled until just before it is sawed.