1748.—ALMOND PUDDING, BAKED. (Fr.—Pouding aux Amandes.)
Ingredients.—1 penny roll, 2 ozs. of ground almonds, 1 oz. of butter, 1 oz. of castor sugar, 1 pint of milk, 3 eggs, the grated rind of 1 lemon, a good pinch of cinnamon.
Method.—Butter a piedish and line the bottom with thin, buttered slices of roll. Mix the almonds, lemon rind and cinnamon together and put ½ into the piedish. Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll. Boil the milk, and add to it the sugar; beat the eggs well, then pour on to them the hot, NOT BOILING, milk, and stir well. Now add the milk, etc., to the rest of the ingredients in the piedish, but in tablespoonfuls, to avoid floating the slices of roll. Cover the pudding and let it stand for ½ an hour, then bake it gently for about an hour.
Time.—1¾ to 2 hours. Average Cost, 9d. to 10d. Sufficient for 5 or 6 persons.
1749.—ALMOND PUDDING, BAKED. (Another Method.)
Ingredients.—4 ozs. of ground almonds, 3 ozs. of butter, 2 ozs. of sugar, 2 ozs. of cake crumbs (stale sponge cakes serve), 1 pint of milk, the juice and grated rind of ½ a lemon, 4 eggs, puff paste.
Method.—Cream the butter and sugar together, add the eggs, beating each one in separately, the cake crumbs, lemon rind and juice and almonds. Boil the milk, pour it over the rest of the ingredients, stirring all the time, return to the saucepan, and stir over the fire until the mixture thickens. Have ready a piedish with the edges lined with paste, pour in the mixture, and bake gently until brown and set. Serve either hot or cold.
Time.—20 to 30 minutes to bake. Average Cost, about 1s. 2d., exclusive of the paste. Sufficient for 6 or 7 persons.
Uses of Sweet Almond.—The kernels of the sweet almond are used either in a green or ripe state and as an article for dessert. Into cookery, confectionery, perfumery and medicine, they largely enter, and in domestic economy should always be used in preference to bitter almonds, as the kernels do not contain any prussic acid, although it is found in the leaves, flowers and bark of the tree. When young and green they are preserved in sugar, like apricots. They furnish almond oil, and the farinaceous matter which is left after the oil is expressed forms the paté d'amandes of perfumers, while the oil forms the basis of kalydor, macassar oil, and many other articles of a similar kind vended by perfumers. In medicine it is considered a nutritive, laxative, and an emollient.
1750.—ALMOND PUDDING, BAKED (Another Method.)
Ingredients.—2 ozs. of ground almonds, 1 oz. of castor sugar, ¼ of an oz. of butter, 2 tablespoonfuls of cream, 2 tablespoonfuls of brandy (milk may be substituted), 2 eggs.
Method.—Thoroughly beat the eggs; add to them the almonds, sugar, cream, and brandy, and mix well. Melt the butter, add it to the
