ALMOND CUSTARDS.
PUT a quart of cream into a tossing-pan, a
stick of cinnamon, a blade or two of mace, boil
it and set it to cool, blanch two ounces of al-
monds, beat them fine in a marble mortar with
rose water, if you like a ratafia taste, put in a
few apricot kernels or bitter almonds, mix them
with your cream, sweeten it to your taste, set
it on a slow fire, keep stirring it till it is pretty
thick, if you let it boil it will curdle, pour it
into cups, &c.