Three cupfuls of milk; four tablespoonfuls of sugar ; three eggs ; one small sponge cake; peaches peeled and sliced. Make a boiled custard of the milk, yolks of eggs, and half the sugar. Slice the cake, lay it in the bottom of a glass dish, soak with the custard and heap it with the sliced peaches, strewing these plentifully with sugar. Beat the whites to a meringue with two tablespoonfuls of sugar, and cover the peaches with this. Have all the ingredients very cold before mixing them.

Sponge-Cake Trifle

Split horizontally a "card" loaf of sponge cake and spread between the halves a cupful of whipped cream into which has been stirred a heaping tablespoonful of sugar, the juice and half the grated rind of a lemon. Do this just before serving. Sift powdered sugar on the top of the cake. An easy and delightful dessert.

Gooseberry Trifle

One quart of green gooseberries; one and one-half cupfuls of granulated sugar ; two cupfuls of milk; three eggs ; one pint of whipped cream. Cook the gooseberries in a double boiler until they are soft enough to run through a colander and add one cupful of sugar, or more if they are very sour. While they are stewing make a boiled custard of the milk, eggs, and half a cupful of sugar. When the pulped gooseberries are cool, pour them into a glass dish, cover them with the cold custard and heap the whipped cream on top.

Raspberry Trifle

Six small sponge cakes, such as are sold for a cent apiece at bakers' shops; one quart of milk; five eggs; one cupful of sugar ; one quart of red raspberries; one cupful of sweet cream ; vanilla for flavoring. Make a custard of the milk, the sugar, and the yolks of the eggs ; let it get cold and flavor to taste with vanilla. Pour the cold custard into a dish, cover lightly with the raspberries dredged with powdered sugar. Whip the cupful of cream, sweeten slightly, and heap irregularly upon the berries. Set on ice until it is served. It should not stand ten minutes after the berries go in.