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Apricot and Almond Custard with Sauce

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3 c hot milk

4 ea eggs w/ whites sepperated and beaten

1/4 t salt

1/4 t grated nutmeg

1/3 c granulated sugar

1/2 teaspoon lightly roasted and finely chopped plain almonds for each cup

1/2 apricot for each cup

Stir beaten whites and yolks of eggs in milk, add salt, nutmeg and sugar. Flavor with a little grated lemon and orange rind.

Butter custard cups well, put finely chopped almonds on bottom, place apricot pit-side down on almonds. Fill cups with

mixture and place in pan, surrounding cups with water. Cook until done in a medium oven. In the event custard browns

too quickly, cover with buttered wax paper and finish cooking slowly. Allow to cool before removing from custard cups.

For Apricot sauce: 1 medium size can of apricots. Boil entire contents and strain.

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The New York Central Railroad

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