A tea cupful of arrowroot to a pint of milk; boil the milk with twelve sweet and six bitter almonds, blanched and beaten; sweeten with loaf sugar, and strain it; break the arrowroot with a little of the milk as smooth as possible; pour the boiling milk upon it by degrees, stir the while, put it back into the pan, and boil a few minutes, still stirring; dip the shape in cold water before you put it in, and turn it out when cold.