Scald the milk; wet the corn-starch to smooth paste with a little cold milk, and stir into the boiling milk. Cook until it begins to thicken well. Take from the fire and stir in the butter. Let it cool while you make the almond paste and the custard. The almonds should be blanched long enough beforehand to get perfectly cold before you pound them to a paste, a few at a time, in a bowl or Wedgewood mortar. Drop in rose-water, now and then, to prevent them from oiling. Make a custard of the yolks, the whites of two eggs, and the sugar. Beat this gradually and thoroughly into the corn-starch paste; flavor with bitter almond; finally stir in the almond paste. Bake in a buttered dish about half an hour. When almost done cover with a méringue made of the whites reserved, and a very little powdered sugar. Eat warm—not hot, with cream and sugar. It is also good when it has been set on the ice until very cold. In winter it is easy to freeze it. It is then delicious, eaten with rich cream or custard.
Corn-Meal Fruit Pudding.
3 pints of milk.
1 heaping cup white Indian meal.
1 cup flour.
4 eggs, well beaten.
1 cup white sugar.
2 table-spoonfuls butter, melted.
½ pound raisins, seeded, and cut in two.
1 teaspoonful, heaping, of salt.