ur in as much raisin wine as they will
imbibe. Then pour on them a cold rich custard, made with plenty of eggs,
and some rice flour. It must stand two or three inches thick: on that
put a layer of raspberry jam, and cover the whole with a very high whip
made the day before, of rich cream, the whites of two well-beaten eggs,
sugar, lemon peel, and raisin wine, well beat with a whisk, kept only to
whip syllabubs and creams. If made the day before it is used, the trifle
has quite a different taste, and is solid and far better.

TRIPE. After being well washed and cleaned, tripe should be stewed with
milk and onion till quite tender. Serve it in a tureen, with melted
butter for sauce. Or fry it in small pieces, dipped in batter. Or cut
the thin part into bits, and stew them in gravy. Thicken the stew with
butter and flour, and add a little ketchup. Tripe may also be fricasseed
with white sauce.

TROUGHS. Water troughs of various kinds, which require to be rendered
impervious to the wet, may be lined with a strong cement of gypsum and
quicklime, mixed up with water. Four fifths of pulverised coal or
charcoal, and one fifth of quicklime, well mixed together, and infused
in boiling pitch or tar, will also form a useful cement for this
purpose. It requires to be of the consistence of thin mortar, and
applied hot with a trowel.

TROUT. Open them along the belly, wash them clean, dry them in a cloth,
and season them with pepper and salt. Set the gridiron over the fire,
and when it is hot rub the bars with a piece of fresh suet. Lay on the
fish, and broil them gently over a very clear fire, at such a distance
as not to burn them. When they are done on one side, turn them carefully
on the other, and serve them up the moment they are ready. This is one
of the best methods of dressing this delicate fish; but they are
sometimes broiled whole, in order to preserve the juices of the fish,
when they are fresh caught. Another way is, after they are washed clean
and well dried in a napkin, to bind them about with packthread, and
sprinkle them with melted butter and salt; then to broil them over a
gentle fire, and keep them turning. Make a sauce of butter rolled in
flour, with an anchovy, some pepper, nutmeg, and capers. Add a very
little vinegar and water, and shake it together over a moderate fire,
till it is of a proper thickness. Put the trout into a dish, and pour
this sauce over them. Trout of a middle size are best for broilin