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Classic
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page 317
GRAPE TRIFLE.
Pulp through a sieve two pounds of ripe grapes, enough to keep back the stones,
add sugar to taste. Put into a trifle dish, and cover with whipped cream, nicely
flavored. Serve very cold.
APPLE TRIFLE.
Peel, core and quarter some good tart apples of nice flavor, and stew them with
a strip of orange and a strip of quince-peel, sufficient water to cover the
bottom of the stew-pan, and sugar in the proportion of half a pound to one pound
of fruit; when cooked, press the pulp through a sieve; and when cold, dish, and
cover with one pint of whipped cream, flavored with lemon-peel.
Quinces prepared in the same manner are equally as good.
PEACH TRIFLE.
Select perfect, fresh peaches, peel and core and cut in quarters; they should be
well sugared, arranged in a trifle dish with a few of their own blanched kernels
among them, then heaped with whipped cream as above; the cream should not be
flavored; this trifle should be set on the ice for at least an hour before
serving; home-made sponge cakes should be served with it.
GOOSEBERRY TRIFLE.
One quart of gooseberries, sugar to taste, one pint of custard, a plateful of
whipped cream.
Put the gooseberries into a jar, with sufficient moist sugar to sweeten them,
and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle
dish; pour over it a pint of custard, and, when cold, cover with whipped cream.
The cream should be whipped the day before it is wanted for table, as it will
then be so much firmer and more solid. This dish may be garnished as fancy
dictates.
LEMON HONEY.
One coffee-cupful of white sugar, the grated rind and juice of one large lemon,
the yolk of three eggs, and the white of one, a tablespoonful of butter. Put
into a basin the sugar and butter, set it in a dish of boiling water over the
fire; while this is melting, beat up the eggs, and add to them the grated rind
from the outside of the lemon; then add this to the sugar and butter, cooking
and stirring it until it is thick and clear like honey.
This will keep for some days, put into a tight preserve jar, and is nice for
flavoring pies, etc.
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