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Frangipane

Beat six eggs until light, add to them gradually a pint of new milk and two small spoonfuls of flour. Put the mixture over the fire in a clean saucepan, with a quarter of a pound of fine sugar, and when close at the boiling point and thickish, stir in two ounces of crushed ratafias, a glass of rum or brandy, some grated lemon-rind, and two ounces of butter, browned slightly in a clean pan. This delicious creamy preparation is an excellent substitute for custard. It can be flavoured with vanilla, orange-flower, or coffee, to suit the dish it is wanted for. The French use it to fill tartlets or cover fruit tarts. Probable cost, 1s. 3d. for this quantity, exclusive of spirits.