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Cold Custard

Beat the yolks of four eggs with one pint of milk, put into a saucepan, and add one tablespoonful of pounded bitter almonds, half an ounce of isinglass, and sugar to taste. Stir the custard over the fire until the isinglass is dissolved, but do not let it boil; then strain it through a fine hair-sieve and pour it into a mould. When set and quite cold turn out the custard, and serve.