Should be made early in the day on which they are wanted; take a stale sponge cake, cut it in slices of one inch thick, and lay it on the bottom of the dish; lay on that a thin layer of any kind of marmalade, jam, or jelly, have some macaroons and ratafia cakes, and lay on and cover the whole with some sponge cakes. For a dish nine inches in diameter, mix two glasses of sherry, one of brandy, half a one of rum, and the same of noyeau, and pour over, and let it remain until it is well soaked, then pour over about one inch thick of rich custard, put a pint of cream into a bowl, with some sifted sugar, a squeeze of a lemon, and about a table-spoonful of the wine, etc, you have put on the .cake, whisk it well up. I use a trifle-churn, which saves some trouble; I also use it for all whipped cream; and as the froth rises remove it with a spoon upon a clean sieve, where let it drain, then place it on the custard until it is high and handsome.

I have occasionally, when being in a hurry, and having no cream by me, proceeded as above, and made the whip with the whites of eggs, and some very white peach or egg-plum marmalade together, until it makes firm froth or whip, which put on the custard; this may also be colored a nice pink.