Page:The Jewish Manual.djvu/171

 AN EASY TRIFLE. Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bottom of the trifle dish, and pour over nearly a pint of thick rich custard, made of equal portions of milk and cream, with seven eggs, according to directions for "Custards;" before the custard is added, jam and sweetmeats are sometimes spread over the cakes; a fine light froth is prepared, with cream and the whites of two eggs, flavored with wine and sugar, heap it over the trifle lightly.

A STILL MORE SIMPLE ONE, AND QUICKLY MADE. Soak ratafia cakes in wine, with a little brandy; pour over a thick custard, and cover with a froth of the white of eggs, flavored with wine and sweetened with white sugar.

BLANCMANGE. To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and