akes should be well soaked. Over the cakes put the grated
lemon-rind, the sweet almonds, blanched and cut into strips, and a layer
of raspberry or strawberry jam. Make a good custard by recipe No. 1423,
using 8 instead of 5 eggs to the pint of milk, and let this cool a
little; then pour it over the cakes, &c. The whip being made the day
previously, and the trifle prepared, there remains nothing to do now but
heap the whip lightly over the top: this should stand as high as
possible, and it may be garnished with strips of bright currant jelly,
crystallized sweetmeats, or flowers; the small coloured comfits are
sometimes used for the purpose of garnishing a trifle, but they are now
considered rather old-fashioned. (See coloured plate, V1.)

_Average cost_, with cream at 1s. per pint, 5s. 6d.

_Sufficient_ for 1 trifle. _Seasonable_ at any time.

VANILLA CREAM.

1490. INGREDIENTS.--1 pint of milk, the yolks of 8 eggs, 6 oz. of sugar,
1 oz. of isinglass, flavouring to taste of essence of vanilla.

[Illustration: VANILLA-CREAM MOULD.]

_Mode_.--Put the milk and sugar into a saucepan, and let it get hot over
a slow fire; beat up the yolks of the eggs, to which add gradually the
sweetened milk; flavour the whole with essence of vanilla, put the
mixture into a jug, and place this jug in a saucepan of boiling water.
Stir the contents with a wooden spoon one way until the mixture
thickens, but do not allow it to boil, or it will be full of lumps. Take
it off the fire; stir in the isinglass, which should be previously
dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes;
pour the cream into an oiled mould, put it in a cool place to set, and
turn it out carefully on a dish. Instead of using the essence of
vanilla, a pod may be boiled in the milk instead, until the flavour is
well extracted. A pod, or a pod and a half, will be found sufficient for
the above proportion of ingredients.

_Time_.--About 10 minutes to stir the mixture.

_Average cost_, with the best isinglass, 2s. 6d.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

VANILLE or VANILLA, is the fruit of the vanillier, a parasitical
herbaceous plant, which flourishes in Brazil, Mexico, and Peru.
The fruit is a long capsule, thick and fleshy. Certain species
of this fruit contain a pulp with a delicious perfume and
flavour. Vanilla is principally imported from Mexico. The
capsules for export are always picked