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RATAFIA PUDDING, BAKED (another way)

Crush four ounces of ratafias to powder. Mix with them two ounces of sweet almonds blanched and pounded, a pint of cream, the yolks of six and the whites of two eggs, a table-spoonful of sugar, and a glassful of brandy or sherry. Line a dish with puff-paste, pour in the mixture, and bake in a well-heated oven. Serve hot or cold. Time to bake, about three-quarters of an hour. Probable cost, exclusive of the wine, 3s.