Boil two quarts of milk with a quarter of a pound of sweet
almonds, and two ounces of bitter ones, blanched and broken to
pieces, and a large stick of cinnamon broken up. Stir in sugar
enough to make it very sweet. When it has boiled strain it. Cut
some thin slices of bread, and (having pared off the crust) toast
them. Lay them in the bottom of a tureen, pour a little of the hot
milk over them, and cover them close, that they may soak. Beat the
yolks of five eggs very light Set the milk on hot coals, and add
the eggs to it by degrees; stirring it all the time till it
thickens. Then take it off instantly, lest it curdle, and pour it
into the tureen, boiling hot, over the bread.

This will be still better if you cover the bottom with slices of
baked apple.


RICH BROWN SOUP.

Take six pounds of the lean of fresh beef, cut from the bone.
Stick it over with four dozen cloves. Season it with a tea-spoonful
of salt, a tea-spoonful of pepper, a tea-spoonful of
mace, and a beaten nutmeg. Slice half a dozen onions; fry them in
butter; chop them, and spread them over the meat after you have
put it into the soup-pot. Pour in five quarts of water, and stew
it slowly for five or six hours; skimming it well. When the meat
has dissolved into shreds, strain it, and return the liquid to the
pot. Then add a tumbler and a half, or six wine glasses of claret
or port wine. Simmer it again slowly till dinner time. When the
soup is reduced to three quarts, it is done enough. Put it into a