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Peach Custard

Make a paste with one pound of sifted flour, two eggs, two ounces of butter and a very little salt. Butter the inside of a tin mould, line it with the paste and bake. Boil the peaches in syrup, remove the paste from the mould when done and put the peaches in. Boil the syrup till reduced, then pour it over the peaches, and serve.