ALMOND CUSTARD
Blanch and beat four ounces of almonds fine, with a spoonful of water; beat a pint of cream with two spoonfuls of rose water, add them to the yolks of four eggs and as much sugar as will make it pretty sweet; stir it over a slow fire till it is of a proper thickness, but do not boil. Pour it into custard glasses.
SPONGE CAKE PUDDING
Stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk and two or three beaten eggs, and baking it. Sauce—sugar and butter beaten together.
GERMAN LADIES’ FINGERS
Beat one hour the yolks of five eggs with half a pound of sugar; add half a pound of blanched almonds pounded fine, the yellow part of one lemon grated. Mix well; add half a pound of flour very gradually. Roll out the paste, and cut it into strips the length and size of the forefinger; beat lightly the whites of two eggs, and wet the fingers.
DIMPLES
Beat the whites of three eggs very stiff, add gradually three quarters of a pound of sugar, and beat till it is well mixed. Blanch almonds, and cut them into pieces—as small as peas, and stir them into the egg and sugar—three quarters of a pound of almonds for three eggs. Drop the mixture in spots as large as a half penny on white paper upon a tin, and bake in a cool oven.
DELICATE RUSKS FOR CONVALESCENTS
Half a pint of new milk, and one cup of hop yeast; add flour to make a batter, and set the sponge at night. In the morning add half a pint of milk, one cup of sugar, one of butter, one egg, one nutmeg, and flour to make it sufficiently stiff. Let it rise, then roll it, and cut it out; let it rise again, and then bake.