_Ingredients._—1 quart of gooseberries, sugar to taste, 1 pint of
custard, a plateful of whipped cream. _Mode._—Put the gooseberries
into a jar, with sufficient moist sugar to sweeten them, and boil them
until reduced to a pulp. Put this pulp at the bottom of a trifle-dish;
pour over it a pint of custard made by recipe, and, when cold, cover
with whipped cream. The cream should be whipped the day before it is
wanted for table, as it will then be so much firmer and more solid; but
it should not be added to the fruit until a short time before it is
required. The dish may be garnished as fancy dictates. _Time._—About ¾
hour to boil the gooseberries. _Average cost_, 1_s._ 6_d._ _Sufficient_
for 1 trifle. _Seasonable_ in May, June, and July.