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Rich Custard

Mrs. Morgan.

One quart of cream, the yolks of six eggs, six ounces of powdered white sugar, a small pinch of salt, two tablespoons of brandy, one tablespoon of peach water, half a tablespoon of lemon brandy, an ounce of blanched almonds pounded to a paste; mix the cream with the sugar, and the yolks of the eggs well beaten; scald them together in a tin pail in boiling water, stirring all the time until sufficiently thick; when cold, add the other ingredients, and pour into custard cups.