Macaroni and Almond Pudding
½ pound best Italian macaroni, broken into inch lengths.
3 pints milk.
2 table-spoonfuls butter.
1 cup white sugar.
5 eggs.
½ pound sweet almonds, blanched and chopped.
Rose-water and bitter almond flavoring.
A little salt and nutmeg.
Simmer the macaroni half an hour in a pint of the milk.
Stir in the butter and salt. Cover the saucepan, and take from the fire, letting it stand covered while you make a custard of the rest of the milk, the eggs and sugar. Chop the almonds, adding rose-water to keep them from oiling. When the macaroni is nearly cold, put into the custard; stir up well, but break it as little as possible; put in nutmeg, bitter-almond extract; lastly the almonds.
Bake in the dish in which it is to be served.