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Queen's Custard

Sweeten a pint of thick cream with two table-spoonfuls of pounded sugar. Boil it, allow it to cool slightly, then mix with it very gradually the well-beaten yolks of eight eggs. Put the custard into a heated jug, place this in a pan with boiling water, and stir with a wooden spoon till it begins to thicken. Pour it out, mix with it a wine-glassful of maraschino or noyeau, and continue stirring until it is cold. An ounce of almonds, blanched and thinly sliced, may be added or not. The custard is to be stirred over the fire till it begins to thicken. Sufficient for a pint and a half of custard. Probable cost, 3s.