Sponge cake

Pull into bite size pieces to fill 8 sherbet glasses.

Custard Sauce (below)
Grape jelly
Sherry
Whipped cream
Slivered blanched almonds
Maraschino cherries

CUSTARD SAUCE:

3 c. milk
3 eggs
6 tbsp. sugar
3 tbsp. cornstarch

Scald milk. Beat eggs in a bowl; add sugar and cornstarch. Stir in scalded milk. Return mixture to saucepan and stir until thick. Do not allow to boil. (If it becomes lumpy, remove from heat and beat with an egg beater.)

TO ASSEMBLE TRIFLE:

Alternate layers of sponge cake and jelly, drizzling each cake layer with a little sherry. Cover with custard sauce. Before serving, top with whipping cream, almonds and a cherry. Can also be made in one large trifle dish.