Almond Pudding.
TAKE a little more than three ounces of the crumb
of white bread sliced or grated, and steep it in a pint and
a half of cream. Then beat half a pint of blanched al-
monds very fine, till they are like a paste, with a little
orange flower water. Beat up the yolks of eight eggs,
and the whites of four. Mix all well together, put in a
quarter of a pound of white sugar, and stir in about a quar-
ter of a pound of melted butter. Put it over the fire, and
keep stirring it till it is thick. Lay a sheet of puff-paste at
the bottom of your dish, and pour in the ingredients. Half
an hour will bake it.