Almond Soup

4 ounces of almonds

1 quart of milk

6 cloves, 1 small blade of mace

2 ounces of butter

2 dozen white peppercorns

1 tablespoon of flour

4 ounces of onions

Put the milk in a saucepan with the cloves, mace and peppercorns; bring it to the boiling-point, and let it simmer.

Chop the onions, and fry them in the butter until tender but not brown. Add them to the milk, and let it boil again; then let it simmer for half an hour; strain, and cool.

Blanch the almonds, put them through a nut mill; then pound in a mortar, adding one drop of water occasionally to prevent oiling. Add the cool milk, a little at a time, to the almond paste, mixing it as smoothly as possible.

Now boil the soup, stirring constantly. Thicken with either a tablespoon of white roux or a tablespoon of cornflour. Boil, and serve with croutons.

Cream Of Almond Soup

1/4. cup rice

2 quarts hot milk

1 quart boiling water

1/2 pound shelled almonds 1 tablespoon sugar 1 cup cold water

2 teaspoons salt

Wash the rice thoroughly by pouring boiling water over it to dissolve the polish; finish with cold water. Add the rice to the boiling water, and let boil actively for twelve to fifteen minutes; then drain off the water, and add the partially cooked rice to the hot milk. Cook three-quarters of an hour. Blanch the almonds by throwing them into boiling water for about one minute or until the skin loosens from the nuts. Place them between towels. Rub vigorously to remove skin. Place the blanched almonds in a mortar, and pound them with a pestle. Add a little cold water from time to time. If a mortar and pestle are not obtainable, a wooden chopping bowl and potato masher will suffice. When the nuts have been reduced to a paste, add to the rice and milk; then add the sugar and salt. A few drops of almond flavoring may be used instead of the almonds.