Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

cake trifle Cut a pound cake and spread each slice thickly with raspberry jam. Lay on a flat dish, and heap on each slice a great spoonful of meringue made by whipping the whites of four eggs stiff, then adding sugar and currant jelly to taste, and beating into a pink mass. Serve with cream. Peach trifle Boil together for five minutes one cupful of sugar and one cupful of water. Put into this one quart of pared peaches. Stir slowly until tender. When almost cold press them through a sieve. Line a deep glass dish with stale sponge cake dipped in sherry. Spread over this the cold peach pulp. Flavor one and a half cupfuls of thick sweet cream with two tablespoonfuls of powdered sugar and one teaspoonful, each, of vanilla and lemon and whip until thick and solid. Pour this into the peaches and let it stand until very cold. Raspberry trifle Line the bottom of a deep glass dish with thin slices of sponge cake. Squeeze over it a little raspberry juice and cover with a thick layer of whole sweetened red raspberries. Over this another layer of the cake and another of the raspberries until the dish is filled three-quarters full. Pour over all this a plain boiled custard and serve very cold. Rhubarb trifle Cook soft two cupfuls of rhubarb, scraped and cut into inch lengths, using barely enough water to keep it from scorching. Soak a half-ounce of gelatine, and when ready for use strain into it the rhubarb rubbed through a sieve; add six or eight ounces of sugar and a cupful of cream; stir over the fire until well heated through, but do not let it boil, and pour into a wet mold. Set on ice. Serve with whipped cream. Strawberry Charlotte Mash a quart of ripe “capped” berries, and sweeten abundantly. Beat the whites of four eggs stiff, then whip in the berries strained through a sieve. Beat until smooth and stiff. Line a chilled dish with sponge cake, and fill with the pink “whip.” Dot the top thickly with ripe