Cassell's dictionary of cookery

Almond Creams.- — Blanch and pound five ounces of sweet and one ounce of bitter almonds to a paste; put to this loaf sugar to taste, rubbed with lemon-rind, and pounded. Rub smoothly two table-spoonfuls of flour with a quart of milk, or, if it can be obtained, use a pint and a half of cream; add the yolks of three eggs well beaten. Put the whole, when well mixed, into a saucepan, set it on the fire, and stir constantly until it thickens ; but on no account allow it to boil. The whites of the eggs may be whisked, and a little placed on the top of each glass. Time, about ten minutes \ to boil the cream. Probable cost, with milk. Is. 3d. Sufficient for a dozen custard-glasses. Almond Cream Ice. — Blanch and pound two ounces of sweet almonds with a tea-spoonful of rose-water and a little loaf sugar; add gradually a quart of cream, and boil gently for a few minutes. Let it cool slowly, and place it in the ice-pail. Serve with spongecakes. Time to freeze, about half an hour. Probable cost, 3s. 6d., with cream at Is. 6d. per pint. Almond Croquantes. — Blanch and pound half a pound of sweet almonds, with half a pound of sugar rubbed on the rind of half a lemon, and a glass of white wine. Add a quarter of a pound of butter and the yolks of four eggs. Mix all into a stiff paste, roll out, cut it into diamonds, stars, &c., and bake these in a quick oven. Dip them for a minute into boiling sugar, and let them drain until cool. Keep them in a di-y place, and they will be useful to garnish any kind of sweet dish. Time, about half an hour. Probable cost, Is. 6d. Almond Custard.— Place in a saucepan over the fire a pint of new milk or cream, with a few lumps of sugar rubbed on the rind of a lemon, a stick of cinnamon, and four bitter almonds. Let it simmer gently for ten minutes. Blanch and pound two ounces of sweet almonds, with a little rose-water to prevent oiling. Mix the ingredients well together, and add the yolks of four eggs, well beaten. Stir the custard gently over a moderate fire until it thickens, but on no account allow it to boil ; and pour into glasses. Probable cost, made with milk, 9d. Sufiicient for six or seven glasses. Almond Custard (another way). — Blanch and pound half a pound of sweet and five or six bitter almonds, and add a table-spoonful of rose or orange-water to prevent oiling. Mix graduall}' with this a pint of cream, half a pint of milk, the yolks of six eggs, well beaten, and a little sugar. Stir the custard over the fire gently till it thickens, or it may be baked in cups, if preferred. Time, ten minutes to boil. Probable cost, 2s. 8d. Sufiicient for nine or ten glasses.