Boil one quart of milk; mix four tablespoonfuls of cornstarch with a little cold milk, and pour the boiling milk on to it, stirring all the time; let it thicken over the fire; then add two tablespoonfuls of rose or orange-flower water (I find this rather too much, begin with one, then taste). Stir in, either three tablespoonfuls of rich cream or three ounces of butter; blanch one ounce of bitter almonds, two of sweet, and beat them up quite fine, using white of one egg to prevent oiling; beat the yolk with three other whole eggs well, and add them to the mixture; stir all over the fire till thick and smooth; put in a mould and ice it. Serve with polka sauce (see recipe). Sauce boiling hot, pudding cold, on hot plates.