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Lemon Custard

Pour into a saucepan one quart of milk, the thin rind of a lemon, two bitter almonds, and one-half pound of sugar. Bring the milk to the boil, strain it gradually through a fine sieve into a saucepan over six well-beaten eggs, and stir well until it thickens. Pour it at once into custard-cups or glasses, and serve either hot or cold.