Recipe: Lemon Trifle

Prepare over night 1 pint of CUSTARD made by using 1 dessertspoonful of Allinson cornflour and 2 oz. of sugar to 1 pint of milk; let it boil 1 or 2 minutes and put on one side. Next morning add the strained juice of 2 lemons and beat together for 5 minutes; when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish; let the slices be quite covered with the CREAM. Stand in a cold place for 2 or 3 hours. Garnish with glacé cherries.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson