Note: When I was growing up an occasion was never an occasion without a trifle. Some might say (I point no fingers--directly) I have no taste (in food!). It was even suggested--unkindly, I thought--that I should send along my most frequently used recipe: Put dry cereal in bowl, pour non-fat milk over all and top with non-fat yogurt. There, I threw that one in as a bonus. Now to trifle, of which I am a connoisseur.

• 1 angelfood cake (or a homemade spongecake for those who really get into these things.)
• Apricot jam
• 1/2 c. sherry
• 1/2 c. hot milk
• 1pt. soft custard
• 2 oz almonds (blanched and sliced)
• angelica (that candied green stuff--if you can get it)
• candied cherries
• 1 c. cream, whipped and flavored

Cut the cake into three layers and spread apricot jam over each layer. Soak these first with the hot milk, then with sherry before piling the cake together again. You need a good sized bowl. I like a pretty glass that allows you to see the colors of the food.

Make the custard. I, naturally, use instant pudding, but you'll probably go all out with eggs and milk and all that hard stuff. Let the pudding cool and spoon it all over the cake to cover.

Stick the almost slices into the cake and refrigerate overnight.

When you're ready to serve, cover with whipped cream and decorate with angelica and cherries.