Wine Roll.
Soak a penny French roll in raisin wine till it will hold no more: put it in the dish, and pour round it a custard, or cream, sugar, and lemonjuice. Just before it is served, sprinkle over it some nonpareil comfits; or stick a few blanched and slit almonds into it.
Sponge biscuit may be used instead of the roll.
An excellent Trifle.
Lay macaroons and ratafia drops over the bottom of your dish, and pour in as much raisin wine as they will suck up; which, when they have done, pour on them cold rich custard, made with more eggs than directed in the foregoing pages, and some rice flour. It must stand two or three inches thick. On that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well beaten eggs, sugar, lemonpeel, and raisin wine. If made the day before used, it has quite a different taste, and is solid and far better.
Burnt Cream.
Boil a pint of cream with a stick of cinnamon, and some lemonpeel; take it off the fire, and pour it very slowly into the yelks of four eggs, stirring till half cold: sweeten, and take out the spice, &c. Pour it into the dish; when cold, strew white pounded sugar over, and brown it with a salamander.
Rice and Sago Milks
Are made by washing the seeds nicely, and over a slow fire simmering with milk till sufficiently done. The former sort requires lemon, spice and sugar; the latter is fine without anything to flavour it.