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The 'Sure to Rise' Cookery Book

Delicious Trifle

page 41

Delicious Trifle.

Cut up stale sponge cakes in dish, spread over with jam (raspberry preferred), then make a pint custard, (as per direction for Custard), and pour when cooked over the cakes. Let stand till cold, then spread whipped cream on top. This dish is improved by adding a little sherry or wine to the cut sponges.