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Trifle No 3

(Confectionary.) - (The Lady's Own Cookery Book)







Cover the bottom of your dish with maccaroons and ratafia cakes; just

wet them all through with mountain wine or raisin wine; then make a

boiled custard, not too thick, and when cold pour it over them. Lay a

whipped syllabub over that. You may garnish with currant jelly.











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