Lay an oblong sponge cake in a glass dish and soak with wine. Stick blanched almonds in it in regular rows from end to end, half burying them in the cake. Now soak in warm custard, poured over it, a large spoonful at a time, and when the custard is absorbed, heap whipped cream about the base. Eat cold. A pretty dessert and easily made.

Peach Trifle

Stew peaches soft, run through a colander, sweeten to taste, and return to the fire to get hot. You should have a pint of the peach sauce when this has been done. Soak half a box of gelatine in a cupful of cold water for four hours; when the peach sauce is again scalding, stir in the soaked gelatine. As soon as it is dissolved, remove from the fire and let it get cold, but not stiff before you add, lightly and quickly, two cupfuls of whipped cream. Fill a wet mould with the mixture and set on ice. When firm, turn out.

You can use apple sauce, canned peaches, apricots, cherries, plums, strawberries - indeed any canned or ripe fruit for this purpose, and be satisfied with the result.