STRAWBERRY TRIFLE.
Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a half-pint tablet of Nelson's Raspberry Jelly, and when it is set break it up and strew it over the jam. Upon this lay sponge finger biscuits and ratafia cakes, and pour over just enough new milk to make them soft. Make a thick custard, flavoured with Nelson's Essence of Vanilla, and spread it over the cakes. Finally place on the top a handsome quantity of cream, whisked with a little powdered sugar and flavoured with vanilla.