It is a piece of cake floating in a bowl of boiled custard; the cake should be spread with fruit jelly and have a pile of whipped cream on top. Sponge cake and the varieties made out of the same mixture are the best to use. Several other trifles besides are called Floating Islands. Make two quarts of boiled custard and let it be ice-cold for use. Make sponge drops (round lady-fingers same as No. 4.) Spread with currant jelly, drop in the pan of custard; then serve in saucers or glasses with plenty of custard and whipped cream. Costs one cent a dish.