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Curd Pudding

Turn a quart of milk with a little rennet; drain off the whey, and mix the curd with two ounces of butter beaten to a cream, three table-spoonfuls of finely-grated bread-crumbs, two table-spoonfuls of sifted sugar, a table-spoonful of new milk, a couple of fresh eggs, and a glass of white wine. Butter some plain round moulds, rather more than half fill them with the mixture, and bake them in a good oven for about twenty minutes. Turn them out, sift a little sugar over them, stick a few sliced and blanched almonds in them, and serve with curacoa sauce. Probable cost, 10d., exclusive of the wine. Sufficient for four or five persons.