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Finger Pudding

Blanch and peel six ounces of almonds, and pound them in a mortar, adding by degrees one gill of milk. Beat up to a cream six egg-yolks with six ounces of castor sugar. When sufficiently beaten add to it the almond milk, with one tea-spoonful of ground cinnamon, one tea-spoonful of grated lemon-rind, and a pinch of ground cloves. Whisk the whites of six eggs to a stiff froth, melt three ounces of butter, and stir both alternately, in small quantities, into the above mixture. Lastly, add two ounces of crushed finger biscuits. Three-parts fill a well-buttered mould. Steam this in the usual way for about an hour, turn out on a hot dish, and serve at once, along with a suitable sweet sauce (see SWEET SAUCE FOR PUDDINGS). Probable cost, 2s.