TO MAKE A TRIFLE.
Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearly to the top with rich boiled custard; season half a pint of cream with white wine and sugar; whip it to a froth--as it rises, take it lightly off, and lay it on the custard; pile it up high and tastily--decorate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.
RICE BLANC MANGE.
Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub--garnish it with marmalade.
FLOATING ISLAND.
Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a strong froth--then mix with it raspberry or strawberry marmalade enough to flavour and colour it; lay the froth lightly on the syllabub, first putting in some slices of cake; raise it in little mounds, and garnish with something light.