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Almond Darioles

Beat two ounces of fresh butter to a cream. Mix with it the same weight of flour, a heaped table-spoonful of sugar, half a pint of milk and half a pint of cream, four well-whisked eggs, and a little chopped lemon-peel. Mix all well together, and then add, a drop at a time, a little essence of almond, to suit the taste; too much of the essence will make the dish disagreeable. Stir over the fire for ten minutes. Line dariole moulds with tartlet paste, fill them three parts with the batter, and bake in a quick oven until the pastry is sufficiently ready. Turn the darioles out of the moulds, strew sifted sugar over them, and serve. Time to bake, about twenty minutes. Sufficient to fill about half a dozen dariole moulds. Probable cost, 1s.8d.