The thorough good cook

Take some sponge-cakes, steep them in white wine, to which add a glass of brandy. When the cakes are quite soaked, put them into your trifle dish, and on them place a layer of ratafia cakes, each dipped into the wine in which the other cakes were steeped. On the cakes put a layer of jam rather thick, and cover this with a rich custard, made thus : — Boil half a pint of cream and a glass of milk with a stick of cinnamon, till it has a nice flavour ; sweeten to taste. Boil also the thin rind of a lemon with the cream, or add four or five bitter almonds pounded. Beat the yolks of four eggs and a little cream, put this into a basin, and hold it in your left hand; taking the boiling cream in the other hand, pour it on the eggs quickly, then pour it back, and continue to pour it backwards and forwards as quickly as possible to mix without curdling. When nearly cold, put the custard again on the fire, stirring it till it nearly thickens and boils ; take it off at once and continue stirring till cool. When quite cool, put it on your fruit. Then take cream whipped to a froth with what you please, and put it on the trifle, prop it up, and garnish with comfits. 110. Vacherin with Cream. Take half a pound of sweet almonds and half a pound of white sugar. Blanch, peel, and pound the almonds, add the sugar, and moisten the mixture to a stiff paste with white of egg. Sprinkle some powdered sugar on a pastryboard, and roll the almond paste upon it a quarter of an inch thick. Take a plain mould about six inches in diameter, line the sides with a band of paste one and a half inches deep, and join the ends securely together with white of egg. Stamp out a round of the paste a little larger than the bottom of the mould. Bake both in a gentle oven, remove the band from the mould, and stick it upon the round. Put the case again into the oven ; keep it there till it becomes slightly coloured, then let it get quite cold. When wanted, till it with any nicely flavoured whipped cream, piling the cream as high as possible. 111. Vermicelli or Sago Pudding. Boil to a paste two ounces of sago or vermicelli in a pint and a half of milk ; when cold, add one ounce of butter, melted in hah a pint of cream, six yolks and two whole eggs, one lemon-peel, and half a nutmeg, grated; two dessertspoonfuls of orange-flower water, and half an ounce of citron, cut; line a dish with paste, bake it half an hour. 112. Welsh Pudding. Melt half a pound of butter by setting it in a basin floatino" in hot water, and gradually mix with it the beaten yolks of eight eggs and whites of four. Sweeten with finely-pounded sugar, and season with the grate of a lemon and a little nutmeg. Bake in a dish Avith an ornamented paste border ; and when ready, stick slices of citron or candied orange-peel round the edges. 113 White Cakes. Pat into a basin some lumps of butter, mix tlie butter with line white sugar, then add a pound of very fine Itahan flour ; work the whole into a paste, shape the paste into fingers or flat cakes, bake in a quick oven. Eat the cakes hot, and sprinkle over them either honey, preserve, or plain white susfar. 114. Yam Pudding.