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Neapolitan Cream

Stir together in a basin one tablespoonful each of flour and custard powder with one teacupful of milk; when smooth turn it into a saucepan with one pint of fresh fruit juice, stir the whole over the fire with a wooden spoon, and boil until thickened, sweetening to the taste with caster-sugar. Move the cream to the side of the fire and stir in quickly the beaten yolks of two eggs; whisk the whites of two eggs and stir them lightly in. Pour the cream into a china bowl, and serve.