A Vintage Recipe Collection

A collection of old fashion, handwritten, or typed recipe cards discovered in little old tin recipe boxes from the 1950's, 60's, or 70's.

Tuesday, July 18, 2006

The Perfect English Trifle

Tipsy Squire English Trifle
by Dottie Dick

1 pound cake - sliced into a 9 x 12 pan.
Using cooking sherry, pour a small amount on the cake.
Over this use any juice from canned fruit. (1 use peach juice)
Over this pour custard. (recipe follows)
Garnish with fruit. (Bananas of Peaches)
Repeat this procedure and top with Cool Whip.
Boiled Custard
1 quart sweet milk
4 eggs
1 tsp. vanilla or any special flavoring
1 cup sugar
Into a double boiler put the milk to get hot, but not boil. Beat the eggs together until light. Add sugar and mix well. Then pour a small portion of the hot milk into the eggs and sugar to warm, and thin this portion. Pour slowly into the hot milk, cook, stirring constantly, until it will coat the spoon, add flavoring, set aside to get very cold before serving.