Trifle Recipes

Trifle Recipes Are Perfect For Any Occasion

Fill a glass bowl with a layer of sponge cake. Cover with red currant jelly or raspberry jam, then add more cake. Sprinkle over this a handful of shredded coconut and 1/2 cup chopped nuts. Pour over all a custard made of 1 pint milk, 2 eggs, 2 tablespoonfuls sugar. Boil custard till it thickens, and add a pinch of salt and vanilla to flavor. When cold serve with whipped cream. --N. Hampson, Mount Forest, Ont.

Place several alternate layers of Savoy Biscuit and bitter almond Macaroons in a handsome glass bowl, or dish, and saturate them with the best Madeira wine; cover the surface of the top layer with any kind of jelly, jam, or marmalade (red currant jelly is generally preferred); then take the whites of four eggs, half a pound of pulverized loaf sugar, the juice of one sound lemon, a little rose water, and one pint of cream; whisk all to a froth, and put lightly into the bowl, in the shape of a cone; and ornament according to fancy, with colored sugars.

Take a deep, glass dish, lay the bottom closely with slices of cold pound cake, or sponge cake, either will do, then pour on a quart of wine, fill the top with rich float or whip; ornament with preserves, cut in delicate bits.

One pint of cream well beaten, sugar and flavoring to taste. One quarter of a pound of macaroons which have soaked in sherry for a few minutes. Put in a deep dish alternate layers of macaroons and cream. Preserved cherries and almonds (whole) are a great improvement. --Miss Ruth Scott

A quart flour, a cup sugar, two tablespoons melted butter, a little salt, two teaspoons baking powder, one egg, and sweet milk sufficient to make rather stiff; roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the short way as possible, inserting the knife near one edge and ending the cut just before reaching the other. Pass two knitting needles under every other strip, spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. Only one can be fried at a time. --Miss Ettie Dalbey, Harrisburg

Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling lard; when they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper put a spoonful of jelly on each.