The following caramel cream is both fight and nourishing. Put four of castor sugar into a thick lum saucepan, Let it dissolve and get brown, Careful watching is necessary here, as if the sugar is left too long it will taste burnt. It should be approximately the colour of brown paper. Have ready a pint of hot milk, and pour on to the sugar, which will froth up. Also have ready four eggs beaten with a little milk and combine thoroughly with thè milk and sugar. Add a few drops of vanilla essérce and pour all into d double saucepan. Stir until it thickens, then pour into custard cups ind decorate with ratafias. checsiate Trifle Chocolate trifle is another good cold sweet. "Put four or five small sliced sponge cakes into a dish with a few ratafas and sprinkle with sherry or a little fruit juice. Di two ounces of plain chocolate in a asin over a pan of hot water we table-spoonfuls of r. Take three-quarters of a pint of milk and beat three eggs with some of it. Pour the rest over the chocoláté and stir until well blended.
Pour this and the eggs into a double saucepan and stir until it thickens.
Then add a few drops of vanilla essence and pour over thè sponge cakes. When quite cold spread the top with whipped cream and detotaté with chopped pistachio, nuts, angelica, and glace cherries.
Text read from the printed page and cleaned; old type leaves the occasional error.