ALMOND CUSTARDS

Blanch and pound in a mortar half a pound of shelled sweet almonds, and three ounces of peach-kernels, or shelled bitter almonds, adding sufficient rose-water to moisten them. When they are all pounded to a paste, mix with them a quarter of a pound of powdered loaf-sugar, and boil them in a quart of milk or cream. Then set it away to cook. When cold, stir eight beaten eggs into it. Put the mixture into cups. Set them in an iron oven half filled with water, and bake them.