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Frangipane

(Italy.) This is another custard, old and good. Beat 6 eggs very light, add 1 pint milk and 2 spoonfuls of flour. Cook it with 1/4 pound sugar, stirring until thick, add 2 ounces of crushed macaroons, and a glass of brandy or rum, the grated rind of a lemon, and 2 ounces butter. Cook in a pan of water; when smooth add a spoonful of vanilla. Serve cold, in cups, or use to fill little tarts.