Make a custard, using two cupfuls of milk, the yolks of two eggs, and a heaping tablespoonful of cornstarch. Cook in a double boiler for half an hour, or until it is quite thick and the raw taste of the cornstarch is gone, then add a little of the peach syrup to sweeten it, and a few drops of almond extract. Sprinkle the peaches with blanched almonds cut in pieces, pour over them the syrup, then the custard. Cover the top with meringue made of the whites of two eggs and three tablespoonfuls of powdered sugar. Brown the meringue. Serve the pudding hot or cold.
TAPIOCA PUDDING
1 quart of milk,
½ cupful of tapioca,
4-5 eggs,
½ pint of cream,
4-5 tablespoonfuls of sugar,
½ cupful of sherry.
Soak the tapioca in cold water for several hours or overnight. Boil the soaked tapioca in the milk until it is soft, then add the beaten yolks of the eggs, the sugar, cream, and wine, and lastly the whipped whites of the eggs.
Turn the mixture into a pudding-dish. Set the dish in a pan of water and bake twenty to twenty-five minutes. Serve cold.