GOOSEBERRY TRIFLE.
Ingredients.—1 quart of gooseberries, sugar to taste, 1 pint of custard, a plateful of whipped cream. Mode.—Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle-dish; pour over it a pint of custard made by recipe, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid; but it should not be added to the fruit until a short time before it is required. The dish may be garnished as fancy dictates. Time.—About ¾ hour to boil the gooseberries. Average cost, 1s. 6d. Sufficient for 1 trifle. Seasonable in May, June, and July.