Cassell's dictionary of cookery

When it is not convenient to make the whipped cream, an inexpensive and simple substitute may be made as follows: — Whisk the whites only of three eggs to a firm froth; sweeten and flavour them, drop them in large spoonfuls into boiling water for a quarter of a minute, and turn them lightly over in the water that they may be set all round. Let them drain two or three minutes, and pile them over the custard. The appearance of the dish may be varied by slightly colouring half the whisked eggs with cochineal. Time, about half an hour to stew the apples. Probable cost, 3s. 6d., if cream be used. Sufficient for a small trifle-dish. Trifle, Gooseberry. — Wash a pint of green gooseberries, and stew them gently with a little water until they break; press them through a sieve, throw away the skins, and sweeten the pulp agreeably. Make a thin custard, as recommended for apple trifle, and when it begins to thicken, pour it out and let it cool. Mix it with the fruit pulp, lay it on the trifle-dish, and pile whipped cream on the top, as for other trifles. Time, about half an hour to simmer the gooseberries. Probable cost, 3s. 6d., if made with cream. Sufficient for a trifle-dish. Trifle, Gooseberry (another way). — Prepare the gooseberry-pulp as in the last recipe. Cut four or five rather stale penny sponge cakes into slices, lay them in a deep glass dish, pour over them a wine-glassful of brandy and a wine-glassful of sherry, and let them soak till they have absorbed the liquor. Spread the gooseberry-pulp upon them, and cover the fruit with the following preparation: — Sweeten a pint of new milk, and flavour with lemon-rind or any other agreeable flavouring. Mix two table-spoonfuls of Oswego very smoothly with a quarter of a pint of cold milk; add three well-beaten eggs, and then mix all thoroughly. Make the flavoured milk hot without letting it boil, and stir it into the rest. Turn the mixture into a saucepan, and beat it over a gentle fire until it begins to thicken. Pour it out to cool, and stir frequently. When cold, spread it over the fruit. This dish should be made two or three hours before it is wanted. Time, half an hour to boil the gooseberries; about half an hour to make the Oswego. Probable cost, exclusive of the brandy and wine, 1s. 8d. Sufficient for five or six persons. Trifle, Ground Rice. — Sweeten a quart of milk, and flavour with lemon or any other suitable flavouring. Put it into a saucepan, and stir into it five heaped table-spoonfuls of ground rice which has been mixed to a smooth paste with a little cold milk. Let the mixture boil gently for five or six minutes, stirring all the time, and pour it into a basin until it is slightly cooled. Place a jelly-pot in the middle of a glass dish, pour the ground rice round it, and let it get cold and stiff. Just before serving the rice, remove the jelly-pot, and in its place put half a pint of good cold custard. Stick blanched and sliced almonds all over the trifle, and garnish with bright fruit jelly. If liked, the appearance of the dish may be varied by pouring the rice into a glass dish, and when it is cold and stiff cutting it out into the shape of a star, a diamond, or any other shape, then removing the spare rice and filling the spaces it occupied with custard. Time, four or five hours to stiffen. Probable cost, 1s.