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Almond Cream

Blanch a quarter of a pound of sweet almonds, dry and pound them well. Put them into a stewpan with six ounces of loaf-sugar and the yolks of four eggs, and mix well with a fork. In another stewpan have one pint of milk into which have been placed one ounce of isinglass; boil slowly down to three-quarters of a pint, pass through a tammy, and pour over the preparation in the other stewpan. Stir over the fire until it all thickens, when it may be poured into the bowl prepared for it. Let it remain until cool, stirring occasionally to keep it smooth, and shortly afterward add two wineglassfuls of noyeau, maraschino, or curacoa.