A Trifle

Cover the bottom of a trifle dish with Naples biscuits broken into pieces, macaroons broken in half, and ratifia. cakes; just wet them all through with white wine, and make a good boded custard, not too thick, and when cold, put it over it, and then a syllabub over that: garnish with ratifia cakes, currant jelly, and coloured comfits.

Or, having placed three large macaroons in the middle of a dish, pour as much white wine over them as will perfectly moisten them; take a quart of cream, and put in as much sugar as will sweeten it; but first rub the sugar over the rind of a lemon to get out the essence : put the cream into a pot, mill it to a strong froth, and lay as much froth upon a sieve as will fill the trifle dish; put the remainder of the cream into a tossing-pan, with a stick of cinnamon, the yolks of four eggs well beaten, and as much sugar as will sweeten it. Set them over a gentle fire, stir it one way till it is thick, and then take it off the fire: pour it upon the macaroons, and when it is cold, put on the frothed cream, lay round it different coloured sweetmeats, and figures.

Tea Cream

Boil a quarter of an ounce of fine hyson tea with half a pint of milk, strain out the leaves, and put to the milk half a pint of cream, and two spoonsful of rennet: set it over some hot embers in the dish in which it is intended to be sent to table, and cover it with a tin plate : when it is thick, it will be enough. Garnish with sweetmeats.

Ratifia Cream

Boil two laurel leaves in a quart of thick milk, with a little ratifia, and when it has boiled, throw away the leaves. Beat the yolks of five eggs with a little cold cream, and sugar to the taste: thicken the cream with the eggs, set it over the fire again, but do not let it boil; stir it all the while one way, till it is thick', and then pour it into china dishes, to cool for use.

Spanish Cream

Take a quarter of a pint of rose water, and dissolve it in three quarters of an ounce of isinglass cut small: run it through a hair sieve, and add to it the yolks of three eggs, beaten and mixed with half a pint of cream, two sorrel leaves, and sugar it to the taste: dip the dish in cold water before putting in the cream, then cut it out with a jigging iron, and lay it in rings round different coloured sweetmeats.

Lemon Cream

Take the rinds of two lemons pared very thin, the juice of three, and a pint of spring water; beat the whites of six eggs very fine, and mix them with the water and lemon. Then sugar it to the taste, and stir till it thickens, but take care it does not boil: strain it through a cloth, beat the yolks of six eggs, and put it over the fire to thicken ; then pour it into a bowl, and put into glasses as soon as it is cold.

Orange Cream

Pare off the rind of a Seville orange very fine, and squeeze the juice of four oranges; put them into a tossing pan, with a pint of water, and eight ounces of sugar; beat the whites of five eggs, and mix all, and set them over the fire: stir it one way till it grows thick and white, then strain it through a gauze, and stir it tili it is cold. Beat the yolks of five eggs exceedingly fine, and put it into the pan, with some cream ; stir it over a very slow fire till it is ready to boil, then put it into a bason to cool, and having stirred it till it is quite cold, put it into glasses.