Lemon Trifle. (Delicious.)
2 lemons—juice of both and grated rind of one.
1 cup sherry.
1 large cup of sugar.
1 pint cream well sweetened and whipped stiff.
A little nutmeg.
Strain the lemon-juice over the sugar and grated peel, and let them lie together two hours before adding the wine and nutmeg. Strain again and whip gradually into the frothed cream. Serve in jelly-glasses and send around cake with it. It should be eaten soon after it is made.