To make a TRIFLE.
PUT three large maccaroons in the middle of
your dish, pour as much white wine over them
as they will drink, then take a quart of cream,
put in as much sugar as will make it sweet, rub
your sugar upon the rind of a lemon, to fetch out
the essence, put your cream into a pot, mill it
to a strong froth, lay as much froth upon a sieve
as will fill the dish you intend to put your trifle
in, put the remainder of your cream into a
tossing-pan, with a stick of cinnamon, the yolks
of four eggs well beat, and sugar to your taste,
set them over a gentle fire, stir it one way till it
is thick, then take it off the fire, pour it upon
your maccaroons, when it is cold put on your
frothed cream, lay round it different coloured
sweetmeats, and small hot comfits, and fi-
gures or flowers.