Noodle Pudding

Put two ounces and a half of noodles in a pint of boiling milk and cook

until stiff like mush. Remove from the fire, and stir in one ounce and a

half of butter, one ounce of sugar, two tablespoonfuls of finely chopped

almonds, a few drops of extract of almond, when cool add three eggs and

a quarter of a cup of cream beaten together, and turn the mixture into a

well buttered mould sprinkled thoroughly with fine sifted bread crumbs.

Set the mould in a pan of boiling water in the oven, cover to prevent

browning, and if the mould has a pipe through the center bake half an

hour, if a plain mould it will require three-quarters of an hour. Turn

out of the mould and serve hot with a sauce.