ALMOND PUDDING (1)

4 eggs
3 oz. of castor sugar
4 oz. of ground sweet almonds
1/2 oz. of ground bitter almonds

Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold.