MILK SOUP.

Boil two quarts of milk with a quarter of a pound of sweet
almonds, and two ounces of bitter ones, blanched and broken to
pieces, and a large stick of cinnamon broken up. Stir in sugar
enough to make it very sweet. When it has boiled strain it. Cut
some thin slices of bread, and (having pared off the crust) toast
them. Lay them in the bottom of a tureen, pour a little of the hot
milk over them, and cover them close, that they may soak. Beat the
yolks of five eggs very light Set the milk on hot coals, and add
the eggs to it by degrees; stirring it all the time till it
thickens. Then take it off instantly, lest it curdle, and pour it
into the tureen, boiling hot, over the bread.

This will be still better if you cover the bottom with slices of
baked apple.