almonds, and pour over a fine custard. This
may be made without milk, and by increasing
the quantity of almonds will be found exceedingly good.
ALMOND PASTE.
Blanch half a pound of fine almonds, pound
them to a paste, a few drops of water are necessary to be added, from time to time, or they
become oily; then mix thoroughly with it half a
pound of white sifted sugar, put it into a preserving pan, and let them simmer very gently
until they become dry enough not to stick to a
clean spoon when touched; it must be constantly stirred.
RICE FRUIT TARTS.
For persons who dislike pastry, the following is an excellent way of preparing fruit. Boil in milk some whole rice till perfectly soft, sweeten with white sugar, and when nearly cold, line a dish with it, have ready some currants, raspberries, cherries, or any other fruit, which must have been previously stewed and sweetened, fill the dish with it; beat up the whites of three eggs
