FLOATING ISLAND—another way.—Beat together the whites of three eggs and as many tablespoonfuls of raspberry jam or red currant jelly; when the whole will stand in rocky forms, pile it upon apple jelly, or cream, beaten up with wine, sugar, and a little grated lemon-peel.
TO WHIP CREAM.—Sweeten a bowl of cream with loaf-sugar, and flavor it with orange-flower water, any juicy fruit, or lemon or orange, by rubbing sugar on the peel; set another bowl near the above, with a sieve over it; then whip the cream with a whisk, and, as it rises in a froth, take it off with a skimmer, and put it into the sieve to drain; whip also the cream which drains off, and, when done, ornament with lemon-raspings. This cream may be used before it is set upon custard, trifle, or syllabub.
A TRIFLE.—Whip cream, as directed above, adding a little brandy and sweet wine; then lay in a glass dish sponge cakes, ratafia cakes, and macaroons, and pour upon them as much brandy and sweet wine as they will soak up; next, a rich custard about two inches deep, with a little grated nutmeg and lemon-peel; then a layer of red currant jelly or raspberry jam, and upon the whole a very high whip. A trifle is best made the day before it is wanted.
CAKE TRIFLE.—Cut out a rice or diet-bread cake about two inches from the edge; fill it with a rich custard, with a few blanched and split almonds, and pieces of raspberry jam, and put on the whole a high whip.
Gooseberry or Apple Trifle.—Scald a sufficient quantity of fruit, and pulp it through a sieve; add sugar agreeable to your taste, make a thick layer of this at the bottom of your dish; mix a pint of milk, a pint of cream, and the yolks of two eggs, scald it over the fire, observing to stir it; add a small quantity of sugar, and let it get cold. Then lay it over the apples or gooseberries with a spoon, and put on the whole a whip made the day before.