Breakfast, Luncheon and Tea

by Marion Harland

Tipsy Trifle.

1 quart milk.

5 eggs, whites and yolks beaten separately.

1 stale sponge-cake.

½ pound macaroons.

1 cup sugar.

Vanilla, or bitter-almond for flavoring.

1 cup sherry wine, and 1 cup jelly or jam.

Make a custard of the milk, sugar and yolks, adding the latter when the milk almost boils, and stirring constantly until it begins to thicken. Flavor when cold. Slice your cake, and line the bottom of a glass dish with it. Wet with the wine, and cover with jam or jelly. A layer of macaroons over this must also be wet with sherry. Another layer of cake, moistened with wine and spread with jam; more macaroons, and so on, until the dish is three-quarters full. Pour the cold custard over all; beat the whites of the eggs stiff with a few spoonfuls of bright jelly, and heap smoothly on top. Drop a bit of red jelly here and there upon it.