1/4 cup farina
1/4 teaspoon salt
2 l/2 cups milk
1/2 cup blanched almonds, cut fine
2 tablespoons butter
6 eggs
4 drops almond extract
1/4 cup granulated sugar
2 ounces seedless raisins

Cook farina with milk in double boiler until thick, add

butter and cool.

Beat egg yolks with sugar and salt and mix into farina when cold; add almonds, extract and raisins, and mix well.

Beat egg whites until stiff but not dry and fold in.

Put in a buttered pudding dish and bake 40 to 45 minutes in a

moderate oven (350 F. degrees).

Dust with powdered sugar and serve with cream or wine sauce.

The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Wikipedia.

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