Almond Pudding
Cook together in an agate saucepan one and one-half cupfuls of sugar and one-half cupful of water; bring slowly to the boil; as soon as boiling, put aside until lukewarm. Rub one-quarter of a pound of almond paste to a smooth batter, with one cupful of cream and the yolks of five eggs add the cooled syrup. Cook in the double boiler until creamy, stirring constantly. Pour into a bowl, beating until it is cold. Add one teaspoonful vanilla and one cupful of dry sponge cake fine crumbs; whip one pint of cream to a stiff froth, stir lightly into the first mixture. Pack in ice and salt for three hours.