dry in a clean towel, and lay them on a plate. Pound them one at a time to a fine paste, in a marble mortar, adding, as you pound them, a few drops of rose-water to prevent their oiling Pound the bitter and sweet almonds alternately, that they may be well mixed. They must be made perfectly fine and smooth, and are the better for being prepared the day before they are wanted for the pudding.
Stir the butter and sugar to a cream, and add to it, gradually, the liquor.
Beat the whites of six eggs till they stand alone. Stir the almonds and white of eggs, alternately, into the butter and sugar; and then stir the whole well together.
Have ready a puff-paste sufficient for a soup-plate. Butter the plate, lay on the paste, trim and notch it. Then put in the mixture.
Bake it about half an hour in a moderate oven.
Grate loaf-sugar over it.
- Four eggs.
- A gill of milk.
- A quarter of a pound of butter.
- A quarter of a pound of powdered sugar.
- Two ounces of grated bread.
- Half a glass of mixed brandy and wine.
- A tea-spoonful of rose-water.
- A tea-spoonful of mace, cinnamon, and nutmeg, mixed.
- A quarter of a pound of currants.
Pick the currants very clean. Wash them through a cullender, wipe them in a towel, and then dry them on a dish before the fire.
When dry take out a few to scatter over the
