Macaroni and Almond Pudding.
- ½ lb. macaroni.
- 3 pints of milk.
- 1 cup of white sugar.
- 2 tablespoonfuls of butter.
- 5 eggs.
- ½ lb. sweet almonds, blanched and chopped.
- Rose-water and bitter almond flavoring.
- A little salt and nutmeg.
Simmer the macaroni half an hour in a pint of the milk. When tender, but not broken, put in butter and salt. Take the saucepan from the fire and turn out the contents to cool while you make a custard of the rest of the milk, the eggs and sugar. Add the latter to the scalding milk, but do not boil the custard. Chop the almonds when you have blanched them, i. e., taken off the skins with boiling water. As you chop, put in a few drops of rose-water from time to time, to prevent oiling. When the macaroni is almost cold, mix it with the custard, breaking it as little as may be. Season, and last of all, stir in the chopped almonds. Bake in a well-buttered pudding-dish. Spread with the méringue made from the whites of the eggs reserved from the soup. Eat warm with powdered sugar and cinnamon.
Second Week. Friday.