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lemon. Sugar, six ounces. Sweet almonds with 3 bitter ones, six ounces. Six eggs. Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste. Add the sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings. 205 PUDDING OF ROASTED ALMONDS (Budino di mandorle tostate) Milk, one quart. Sugar, three and a half ounces. Sweet almonds, two ounces. Lady-finger biscuits, two ounces. Three eggs. First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine. Boil the sugar and the lady-fingers, broken in little pieces in the milk, mixing well. After half an hour of boiling, keeping always stirred, rub the mixture through a sieve. Then add the toasted and ground almonds. When it is cold add the beaten eggs, pour it in a smooth mold, whose bottom will be covered with a film of liquified sugar and cook in a double boiler, that is to say put the mold well closed in a kettle full of boiling water. When cooked let it cool and place in ice-box before serving. 206 CRISP CAKE IN DOUBLE BOILER (Croccante a bagno maria) 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. 206 STUFFED PEACHES (Pesche ripiene) 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. Cut the peaches in two parts, remove the stones and enlarge so
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