Trifle
This is a very nice and very elegant party dish, and is served in a large glass bowl. Put into the bottom of the bowl a pound of bitter almond maccaroons. Pour on sufficient madeira or sherry to dissolve them. Let them soak in it till soft and broken. Have ready a very rich custard, flavored with vanilla bean (broken up and boiled by itself in a little milk), and then strained into the quart of milk prepared for the custard, which should be of ten eggs, (using only the yolks) and sweetened with a quarter of a pound of powdered loaf sugar. It is best and easiest to bake the custard. It will be very rich and soft with yolk of egg only. When the custard is cold lay it on the dissolved maccaroons. Then add a thick layer of very nice marmalade. Rub off the yellow rind of a large lemon or two on some pieces of loaf sugar, and add to it some powdered sugar mixed with the lemon juice. Whip to a strong froth a large quart (or more) of rich cream, gradually mixing with it the lemon and sugar. Lastly, pile up the frothed cream high on the glass bowl, and keep it on ice till it is sent to table. Instead of lemon you may flavor the whipt cream with rose-water; it will require, if not very strong, a wine-glassful. To give the cream a fine pink color, tie up some alkanet chips in a thin muslin bag; lay the bag to infuse in a tea-cup of plain cream, and then add the pink infusion to the quart of cream as you froth it.