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 — de- corate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.