THE A.C.E. RECIPE

Evening Star, Issue 22228, 4 January 1936, Page 19

THE A.C.E. RECIPE

FRUIT TRIFLE A sweet that often appears on our menu for suppers, Sunday dinners, or other occasions when it is easy to have a sweet that may be prepared in advance is trifle. It is easy to make, and appreciated by most people, especially if it is the . real summer variety and contains plenty of fruit. During the days to come there is sure to be plenty of entertaining, and if you can , . make a good trifle, the sweet problem can be solved quickly. It is economical too, when wo. consider that probably there will be stale sponge cake that needs using, and this- service is attractive! - Sponge cakes, 1. ■ Pineapple, tin. Milk, 1 1-3 pints. Sugar, 22-3 oz. Vanilla. ■ llaspberry jam, 1-3 cup. Poaches, 1 1-3 cups. Eggs, 2. < Cornflour, 1 l-3oz.' Method: To make the custard heat the milk, acid the . cornflour '“mixed 16 _ a thin paste with cold ' milk. - Stir till thoroughly cooked. Beat the eggs and sugar. Stir into the mixture l and cook. Cool and flavour. Spread the jam- on the cake—cut in cubes. Pour over fruit juices. Add the chopped fruit. Pour over the thick custard and decorate with whipped cream. ' The fruits suggested are not the only ones to use; fresh raspberries, strawberries, cherries, and any other fruits in season can be'used successfully. Chopped roasted almonds, sprinkled on top as well as being effective and tasting well, give variety in texture.