AN EASY TRIFLE.





Soak three sponge cakes and half a pound of macaroons and ratafias
in one wine glass of brandy and three of white wine, lay them at the
bottom of the trifle dish, and pour over nearly a pint of thick rich
custard, made of equal portions of milk and cream, with seven eggs,
according to directions for "Custards;" before the custard is added,
jam and sweetmeats are sometimes spread over the cakes; a fine light
froth is prepared with cream and the whites of two eggs, flavored with
wine and sugar, heap it over the trifle lightly.

A STILL MORE SIMPLE ONE, AND QUICKLY MADE.
Soak ratafia cakes in wine, with a little brandy; pour over a thick
custard, and cover with a froth of the white of eggs, flavored with
wine and sweetened with white sugar.





AN EASY POT ROAST AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON. facebooktwittergoogle_plusredditpinterestlinkedinmail

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