Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a
half-pint tablet of Nelson's Raspberry Jelly, and when it is set break
it up and strew it over the jam. Upon this lay sponge finger biscuits
and ratafia cakes, and pour over just enough new milk to make them soft.
Make a thick custard, flavoured with Nelson's Essence of Vanilla, and
spread it over the cakes. Finally place on the top a handsome quantity
of cream, whisked with a little powdered sugar and flavoured with
vanilla.