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Semolina Pudding, Steamed

Take a pint of milk, and flavour it with pounded bitter almonds. Strain, and put it into a saucepan, and mix with it three ounces of scmolina, six or eight ratafias, a pinch of salt, three table-spoonfuls of sugar, and a good slice of butter. Stir the mixture over the fire till it thickens and leaves the sides of the saucepan. Pour it out, let it cool, and stir briskly into it six well-whisked eggs. Butter a plain mould rather thickly, fill it with the preparation, cover it closely, and steam until done enough. Let it stand two or three minutes. Turn the pudding out carefully, pour stewed fruit or sweet sauce round it, and send a little more to table on a separate dish. The saucepan must be closely covered, and a continuous supply of steam kept round the pudding, that it may be thoroughly cooked. Time to steam, one hour. Probable cost, 1s. 8d. Sufficient for four or five persons.