Trifle 1

• 3 to 6 stale sponges
• Jam
• Wine, sherry or port
• Custard
• Cream
• Ratafia biscuits

Cut sponges and spread jam and lay in dish to taper. Pour over wine and leave to sit for a few hours. (About 1 wineglassful). Pour over hot custard (Bird's) Allow to cool and spread over with beaten cream. Ornament ratafias or isinglass.