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Classic
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page 189
sweeten it, and add some peach-water, or a few bitter almonds; let it boil once
up, and put it into what forms you please. If not to be very stiff, a little
less isinglass will do. Observe to let the blamange settle before you turn it
into the forms, or the blacks will remain at the bottom of them, and be on the
top of the blamange when taken out of the moulds.
An excellent Trifle.
Lay macaroons and ratafia-drops over the bottom of your dish, and pour in as
much raisin wine as they will suck up; which, when they have done, pour on them
cold rich custard made with more eggs than directed in the foregoing pages, and
some rice-flour. It must stand two or three inches thick; on that put a layer of
raspberry jam, and cover the whole with a very high whip made the day before, of
rich cream, the whites of two well-beaten eggs, sugar, lemon-peel, and raisin
wine, well beat with a whisk, kept only to whip syllabubs and creams. If made
the day before used, it has quite a different taste, and is solid and far
better.
Gooseberry or Apple Trifle.
Scald such a quantity of either of these fruits, as, when pulped through a
sieve, will make a thick layer at the bottom of your dish; if of apples, mix the
rind of half a lemon grated fine; and to both as much sugar as will be pleasant.
Mix half a pint of milk, half a pint of cream, and the yolk of one egg; give it
a scald over the fire, and stir it all the time; don't let it boil; add a little
sugar only, and let it grow cold. Lay it over the apples with a spoon; and then
put on it a whip made the clay before, as for other Trifle.
Chantilly Cake, or Cake Trifle.
Bake a rice cake in a mould. When cold, cut it round about two inches from the
edge with a sharp knife, taking care not to perforate the bottom. Put in a thick
custard, and some tea-spoonfuls of raspberry jam, and then put on a high whip.
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