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Sugar, five and a half ounces.

Sweet almonds, three ounces.

Egg-yolks, five.

Milk, one pint.

Skin the almonds and chop them in little pieces about as big as a grain of wheat. Put on the fire two thirds of the sugar and when it is all melted pour the almonds and stir continually with the ladle until they have taken the color of cinnamon. Then put them in a tin greased with butter and when they are cold, pound them very fine with the remaining third of sugar.

Add the yolks and then the milk, mix well and pour the mixture in a mold with a hole in the middle and greased evenly with butter. Place the mold in a double boiler so that it will be cooked by steam.

Six big peaches not very ripe.

Four or five lady-finger biscuits.

Granulated sugar, three ounces.

Two ounces sweet almonds with three peach kernels.

Candied fruit (angelica) half an ounce.