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Apricot Custard

Line a pie-dish with a good short crust. Spread smoothly at the bottom a layer of apricot marmalade about an inch in thickness, and pour over it a custard made of a pint of new milk, three eggs, and a tea-spoonful of ground rice, a little sugar, and four drops of the essence of almonds. Bake in a quick oven. Time to bake, fifteen minutes. Probable cost, 1s. 6d. Sufficient for four or five persons.