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Ratafia Puddings

Blanch and pound to a smooth paste four ounces of sweet almonds and three or four bitter ones. Add a few drops of water to prevent oiling. Mix with the paste a table-spoonful of sugar, two ounces of fresh butter which has been dissolved in a quarter of a pint of hot milk or cream, a table-spoonful of brandy, and two well-beaten eggs. Butter some small cups, half fill them with the mixture, and bake in a well-heated oven. When done enough, turn the puddings out carefully, sift white sugar thickly over them, and serve with wine sauce. Time to bake, fifteen to twenty minutes. Probable cost, exclusive of the brandy, 10d., if made with milk. Sufficient for three or four persons.