ALMOND PUDDING. No. 1.

Put two quarts of milk into a double boiler

stir into it two heaping tablespoonfuls of sifted flour that has been stirred to a cream, with a little of the milk

When it boils, care should be taken that it does not burn

when cooked, take from the fire and let it cool

Take the skins off from two pounds of sweet almonds, pound them fine, stir them into the milk

add a teaspoonful of salt, a cupful of sugar, flavoring and six well-beaten eggs, the yolks and whites beaten separately

Put bits of butter over the top

Bake one hour