===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:59)             Number: 380
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Tipsy Squire: A Trifle fr      Conf: (37) Home Cooki
---------------------------------------------------------------------------

   Tippling, the drinking of alcoholic beverages on a fairly regular basis,
was an activity in which most American colonists indulged.  It was said that
persons who wished to appear to be teetotalers, such as parsons and other
members of the clergy, did their tippling by means of the sherry in the
trifle, and so this dish was sometimes called Tipsy Parson.  At other times,
it was called Tipsy Squire.

                                 Tipsy Squire

6 ounces (approximately) day-old spong cake
1/4 cup sweet sherry wine (optional)
2 cups milk
3 eggs-*
1/4 cup sugar-*
1/4 teaspoon salt-*
1/2 cup thick cherry or strawberry preserves

* Line bottom and sides of a deep one-quart glass bowl or pudding or caserole
  dish with strips of sponge cake, cut about 1/2-inch thick.  (Reserve
  sufficient cake strips for two layers to be added later in recipe.)
  Sprinkle cake slices with a little of the sherry.
* Heat the 2 cups of milk in the top of a double boiler, but over direct heat,
  until it is scalded  (tiny bubbles will form around the rim), watching it
  carefully as milk must not boil.  In a medium-size mixing bowl, beat eggs,
  add sugar, and salt, and beat well.  Add hot milk, a little at a time,
  beating constantly.  Return entire mixture to double-broiler top, place over
  double-broiler bottom containing hot but not boiling water, and cook for
  about 8 minutes, or until custard takes on body and is just thick enough to
  coat a spoon (custard must "not" become "very" thick).  Remove custard from
  heat and cool for about 5 minutes.
* Pour about one-third of the custard over the cake in the bowl, top with a
  layer of cake strips, sprinkle with a little more sherry, and dab with
  almost half of the preserves.  Add another third of the custard, the last of
  the cake strips, the rest of the sherry, the rest of the jam, and finally
  the remainder of the custard.  Cool and refrigerate.  Serve Tipsy Squire
  well chilled, spooning it into dessert dishes and topping portions with
  heavy cream or whipped cream, if desired.

  Serves 5 to 6.

-* Note:  If desired, omit these ingredients and combine milk with one package
          egg-custard pudding mix, cooking according to directions on package,
          and cooling custard 5 minutes before pouring onto cake slices in
          bowl.
  
  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1