TRIFLE.
Place some slices of sponge cake in a dish; put on them preserves of any kind; pour over this some boiled custard, then ornament the top with the whites of eggs beaten up with loaf sugar, or whips, if preferred.
WHIPS.
To one pint of cream, two whites of eggs, one wine-glass full of wine, and sugar to your taste; churn the cream, and take off the top as it rises; put in lemonade or other glasses, and ornament with macaroons.
CARRAGEEN, OR IRISH MOSS.
Take one ounce of moss; wash it very well, and let it soak for a few minutes: put on to boil four quarts of milk; when boiling, put in the moss; let it boil for four or five minutes, then strain it into moulds; season with sugar, rose water, or any thing you prefer; if vanilla is preferred, boil part of a bean in the milk.
FLOATING ISLAND.
Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar; add currant jelly or strawberry syrup to colour it; sweeten some cream, upon which put the float. You may season the cream with white wine, or the extract of vanilla, if preferred; it is then called syllabub. Ornament with ripe strawberries.
GOOSEBERRY FOOL.
Take a quart of gooseberries; put them in a pan with two pounds of loaf sugar, and a little water; when quite soft, pass them through a sieve; when cold, add boiled custard till it is thick. Put it in the dish you intend to send to table, with whipped cream on top.