Gouriewskaia Kascha

• 1 lb. of walnuts or cob nuts
• 12 bitter almonds
• 3 pint

Shell the nuts, and blanch the almonds and skin them. Pound both together. Put the milk in a flat dish and place in a moderate oven till a brown skin is formed on top of the milk. Skim this off carefully and set it aside. Repeat this operation till 5 or 6 skins have formed. Now put the semolina in the remaining milk and simmer till quite thick. Then add the nuts and the sugar.