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Boil some rice in milk till quite tender, with cinnamon and a very few bitter almonds; when cold, sweeten it, and form a thick high wall round a glass dish, and pour a boiled custard in the centre. Just before it goes to table, strew coloured comfits, in stripes, up the wall.

Whisk a quart of good cream with 6 oz. powdered sugar, a glass of white wine, the juice and grated peel of 1 lemon, and a little cinnamon. Take off the froth as it rises, and lay it on a sieve, reversed, over a bowl. This should be done early in the morning, or the day before, that the froth may be firm. Place in a deep trifle dish 3 or 4 sponge cakes, some maccaroons, and ratafia cakes, also a few sweet almonds blanched and split, then pour over enough white wine, with a little brandy, to moisten them; when the wine is soaked up, spread over the cakes a layer of raspberry jam, or any good preserve, and pour over that a rich and boiled custard. Heap the whip lightly on as high as the dish will allow. The preserve used or left out, according to taste.

Scald the fruit, and pulp it through a sieve, sweeten it, and put a thick layer in a glass dish. Mix ½ pint of milk, ½ pint of cream, and the yolk of 1 egg, scald it over the fire, stirring all the time, add sugar, and let it become cold, then lay it on the fruit, and on it a whip, as directed in the last receipt.—Or: scald, pulp, and sweeten the fruit, then stir it over the fire, into a thin custard: when cooked enough, pour it into a glass dish, to get cold. If apple, grate nutmeg and cinnamon, or lemon peel, over the top, add also lemon juice, and lay a whip on the top.

Put a stale sponge cake into a deep china or glass dish, pour round it some raisin wine or Marsala, and brandy to your taste, but enough to saturate the cake: when it is