1/2 pound of almonds or two ounces almond paste

2/3 cupful of sugar

2 ounces butter

4 eggs

1 pint of milk

1 teaspoonful of grated lemon rind

2 quarts of milk

2 junket tablets

Warm the milk, add the junket tablets dissolved; when thick, stir with a fork, and strain. Beat the eggs without separating until light, add the almonds, that have been blanched and pounded, or the almond paste. When smooth, add the sugar, butter, curd, lemon rind and the pint of milk. Turn the mixture into china custard cups, stand them in a pan of water, bake until they are "set" in the center; serve cold in the cups. The tops of these may be covered with grated macaroons or finely chopped browned almonds.

Pistachio Cheese Custards are made in the same way, substituting pistachio nuts for the almonds,