presenting a
delicious pulp like the peach, shrivels up as it ripens, and
becomes only a tough coriaceous covering to the stone inclosing
the eatable kernel, which is surrounded by a thin bitter skin.
It flowers early in the spring, and produces fruit in August.
There are two sorts of almonds,--sweet and bitter; but they are
considered to be only varieties of the species; and though the
qualities of the kernels are very different, they are not
distinguishable by their appearance.

AN EASY WAY OF MAKING A TIPSY CAKE.

1488. INGREDIENTS.--12 stale small sponge-cakes, raisin wine, 1/2 lb. of
jam, 1 pint of custard No. 1423.

_Mode_.--Soak the sponge-cakes, which should be stale (on this account
they should be cheaper), in a little raisin wine; arrange them on a deep
glass dish in four layers, putting a layer of jam between each, and pour
round them a pint of custard, made by recipe No. 1423, decorating the
top with cut preserved fruit.

_Time_.--2 hours to soak the cakes. Average cost, 2s. 6d.

_Sufficient_ for 1 dish. _Seasonable_ at any time.

TO MAKE A TRIFLE.

1489. INGREDIENTS.--For the whip, 1 pint of cream, 3 oz. of pounded
sugar, the whites of 2 eggs, a small glass of sherry or raisin wine. For
the trifle, 1 pint of custard, made with 8 eggs to a pint of milk; 6
small sponge-cakes, or 6 slices of sponge-cake; 12 macaroons, 2 dozen
ratafias, 2 oz. of sweet almonds, the grated rind of 1 lemon, a layer of
raspberry or strawberry jam, 1/2 pint of sherry or sweet wine, 6
tablespoonfuls of brandy.

[Illustration: TRIFLE.]

_Mode_.--The whip to lay over the top of the trifle should be made the
day before it is required for table, as the flavour is better, and it is
much more solid than when prepared the same day. Put into a large bowl
the pounded sugar, the whites of the eggs, which should be beaten to a
stiff froth, a glass of sherry or sweet wine, and the cream. Whisk these
ingredients well in a cool place, and take off the froth with a skimmer
as fast as it rises, and put it on a sieve to drain; continue the
whisking till there is sufficient of the whip, which must be put away in
a cool place to drain. The next day, place the sponge-cakes, macaroons,
and ratafias at the bottom of a trifle-dish; pour over them 1/2 pint of
sherry or sweet wine, mixed with 6 tablespoonfuls of brandy, and, should
this proportion of wine not be found quite sufficient, add a little
more, as the c