Jewish Almond Pudding

Method

We have not thought it necessary to test this receipt ourselves, as we have tasted the puddings made by it more than once, and have received the exact directions for them from the Jewish lady at whose house they were made. They are extremely delicate and excellent. The almonds for them were procured ready ground from a Jew confectioner, but when they cannot be thus obtained they must be pounded in the usual manner. With half a pound of sweet, mingle six or seven bitter almonds, half a pound of sifted sugar, a little fine orange-flower water, with the yolks of ten and the whites of seven well whisked eggs, and when the whole of the ingredients are intimately blended, bake the pudding in a rather quick oven for half an hour, or longer should it not be then sufficiently firm to turn out of the dish. Sift sugar thickly over, or pour round it a rich syrup flavoured with orange-flower water, noyau or maraschino.

Obs.— We think a fruit syrup—pine-apple or other—or a compóte of fruit would be an excellent accompaniment to this pudding, which may be served hot or cold. We conclude that the dish in which it is baked, if not well buttered, must be rubbed with oil. The above proportions will make two puddings of sufficient size for a small party.

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