Cassell's dictionary of cookery

Sufficient for four or five persons. Trifle, Lord Mayor's (see Lord Mayor's Trifle).). Trifle, Swiss. — Take two ounces each of macaroons and ratafias; crumble them, put them at the bottom of a glass dish, and then pour over them two table-spoonfuls of brandy. Soak the thin rind of a fresh lemon and a quarter of an inch of stick cinnamon in a pint of cream until the flavour is drawn out. Lift them out, sweeten the cream, and stir into it a thin batter made of four tea-spoonfuls of ground rice, or, if preferred, fine flour mixed smoothly with a little cold milk. Stir this mixture over a gentle fire until it boils, and continue to simmer it, stirring unceasingly for four minutes. Pour it out, let it get cold, then add gradually the strained juice of two fresh lemons. Spread the custard over the biscuits, and stick blanched and sliced almonds over the surface. This trifle should be made some hours before it is wanted. Time, four minutes to stir the custard over the fire after it has boiled. Probable cost, 2s. 4d. Sufficient for four or five persons. [illustration: TRI] Trifles, Savoury. — Any kind of cold meat, game, fish, or shell-fish may be elegantly served as follows: — Mince the meat, season it, and warm it in a little sauce, as if it were to be used for vol-au-vents or patties. Make some paper cases by pressing a round of thick writing-paper into a circular wooden box to take the shape. Lightly oil these cases inside and out, fill them with the savoury mince, and put them into a brisk oven for a minute or two to make them hot. Sprinkle a few breadcrumbs over the top, and send the trifles to table neatly arranged on a napkin. They will make a pretty corner dish. Time to heat the mince in the cases, two or three minutes. Trinity College Pudding. — Mince four ounces of cold boiled tongue very finely, and mix with it eight ounces of finely-shred suet, eight ounces of grated bread-crumbs, a quarter of a pound of stoned raisins, a quarter of a pound of picked and dried currants, a quarter of a pound of moist sugar, two ounces of shred candied peel, a small table-spoonful of flour, and a little salt and mixed spice. Mix these ingredients thoroughly, and make them into a paste by stirring in with them the well-beaten yolks of four eggs, the white of one, and a glassful of brandy. Turn the pudding into a buttered shape which it will quite fill, cover it with a cloth, plunge it into boiling water, and boil quickly until done enough. Turn it out carefully before serving. Time to boil, about three hours. Probable cost, 1s. 10d., exclusive of the brandy. Sufficient for four or five persons. Tripe. — Tripe is usually prepared for dressing before being offered for sale. It should be perfectly fresh, thoroughly cleansed, thick, fat, and as white as possible. The honeycomb is generally preferred. If entirely un-dressed it requires to be most carefully cleaned and to be gently boiled for six or eight hours before it can be used. It may be cooked in various ways, the most usual of which is to boil it till tender and serve with onion sauce.