An Excellent Trifle

• Macaroons and ratifias, ½ lb.
• wine and brandy mixed, ¼ pint
• rich

Take equal parts of wine and brandy, about a wineglassful of each, or two-thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of macaroons and ratifias; cover the bottom of the trifle-dish with part of these, and pour upon them