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Rice Custard

Blanch six bitter almonds, and pound them to paste with two table-spoonfuls of rose-water, or, failing this, with a little water, to keep them from oiling. Mix an ounce of ground rice smoothly with a spoonful of cold milk, and add a pint of milk, half a pint of cream, the almonds, and a little sugar. Stir the mixture over the fire until it is lukewarm, then add gradually the yolks of three eggs. Stir the custard again until it begins to thicken, but it must not boil. Serve in cups with blanched and chopped almonds sprinkled on the top. Time to prepare, about half an hour. Probable cost, 1s. 6d., with cream at 1s. 6d. per pint. Sufficient for a little more than a pint and a half of custard.