1/2 gal. homogenized milk
3/4 renot tablet
1/2 c. flour
3 eggs
1 1/2 c. half and half
1/2 c. sugar
Drop of almond flavoring (optional)
1 tsp. vanilla

Heat milk and almond extract to lukewarm (100 degrees). Dissolve renot and flour in enough water to make a thin paste. Slowly stir into milk, stirring until milk rolls softly. This will take about 15 minutes.

Let stand 15 minutes. Stir again and let stand 15 minutes or until milk separates into curds and whey. Drain off most of whey. Beat eggs, blend in sugar and half and half. Stir into cheese. Turn into greased baking dish. Bake slowly at 325 degrees for about one to one and half hours until knife inserted comes out clean and pudding is nice and brown.