Almond Custard

Pare and slice two large peaches, put them in the bottom of a serving-dish. Put a pint of milk in a double boiler; separate two eggs, beat the yolks with half a cupful of sugar, add a little hot milk, turn in the boiler, cook for a moment, take from the fire, and stir in half a cupful of stale, fine breadcrumbs, ten drops of bitter almond, and twenty-four almonds, blanched and chopped fine. Cool and pour over the peaches in the serving-dish. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of powdered sugar, and beat again. Drop by teaspoonfuls in a saucepan of hot water; cook for an instant; lift with a skimmer, drain, and slide them at once on top of the pudding. Dust with a tablespoonful of fine breadcrumbs and stand aside to cool. Serve cold.

Stale pieces of cake or rusk may be used in the place of bread.