TO MAKE A TRIFLE.

The whip to put over the trifle should be made the day before
it is required, as keeping it for a day improves the flavor, and
makes it more solid. Put into a large bowl three ounces
pounded loaf sugar, the whites of two eggs, one pint of cream,
and a small glass of sherry or raisin wine. Whisk these ingre-
dients well in a cool place, and take off the froth with a skim-
mer as fast as it rises, and put it on a sieve to drain ; continue
the whisking until there is sufficient of the whip, which must be
put away in a cool place to drain. For the trifle, place six
small spongecakes, twelve macaroons, and two dozen ratafias at
the bottom of the trifle-dish ; pour over them half a pint of
sherry or sweet wine, mixed with six tablespoonfuls of brandy,
or, if this is considered too much, a little less brandy and more
wine ; the cakes should be well soaked. Over the cakes put the
grated rind of a lemon, about two or three ounces sweet almonds
blanched and cut into strips, and a layer of raspberry or straw-
berry jam ; make a good custard and pour over the cakes ; then
heap the whip lightly over the top as high as possible, and
garnish with strips of bright currant jelly, crystallized sweetmeats
or flowers.

ORANGE MARMALADE.

Allow the same weight of lump sugar as of oranges ; cut the
oranges in half and take out the inside, removing the pips and
skin that separates the quills, leaving only the juice and pulp.
Wash the inside skin in a little water, and put it to your pulp ;
the rinds must be boiled about four hours in plenty of water,
changing it once, or it will be too bitter; when sufficiently
boiled, cut in small pieces. Next boil the pulp, juice and sugar
together for half an hour, then put in the pieces of rind, and
boil for four or five minutes.

SOUP A LA ROYALE.

Cut up four onions, two carrots and one head of celery into
small pieces, and lay them in the bottom of a large stewpan ;
then lay in five pounds lean beef cut into small pieces, sprinkle
with pepper and salt, and place the stewpan on a slow fire and
cook for one hour, (taking care it does not burn) ; then add four
quarts of cold water, let it boil, take off the scum and fat, and
add one bay-leaf, a few allspice and a bunch of herbs, a little
soy and a very little cayenne pepper, and let simmer four hours ;
strain through a cloth, and take off the Tat with a piece of clean
paper laid lightly on the soup ; take the yolks of six eggs, add
to them a tablespoonful of milk, some pepper and salt, welj
whisk all together, and pour into a buttered mould and steam
fifteen minutes ; when done, cut the custard into small diamond-
shaped pieces and place in the tureen, pour the boiling soup
over them and serve.

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