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Roseneath Puddings

Take two eggs, and their weight in flour, in butter, and in sugar. Beat the butter to cream, add the sugar, flour, and eggs, and any flavouring that may be preferred. Butter some small cups, three-parts fill them with the mixture, and bake in a moderate oven. Serve cold, with almonds sliced and cut into strips stuck into the puddings. Time, fifteen to twenty minutes. Probable cost, 8d. Sufficient for three or four persons.