Strawberry Trifle.
This is made substantially as above—but the macaroons and wine are omitted, and the sponge-cake wet with sweet cream. Layers of ripe strawberries (cut in two, if the fruit is large), sprinkled with powdered sugar, are substituted for the jam; strawberry-juice, well sweetened, is whipped into the méringue on top, and this ornamented with ripe, scarlet berries.
This is very nice.
Créme du Thé. (Good.)
1 pint rich cream, whipped light.
½ package gelatine, soaked in 1 cup of milk.
1 large cup of strong mixed tea—the best quality.
1 cup white sugar.
Whites of 2 eggs.
Dissolve the soaked gelatine and sugar in the boiling tea, when you have strained the latter through fine muslin, and let it cool. Whip the cream and the whites of the eggs in separate vessels. When the gelatine is perfectly cold, beat it by degrees into the whites until it is a pretty firm froth. Then whip in the cream. Rinse a mould in cold water, fill it with the mixture, and set in a very cold place, or on ice, for eight or ten hours. Send around a pitcher of sweet cream with it.