Take 1 pound of almond meal or butter, 1 teaspoonful of sugar, one tablespoonful of corn-starch, 1 quart of hot water, and a pinch of salt. First blanch, dry, and grind the almonds in the nut mill or pound them in a mortar. Then add salt, sugar, and water or almond milk if preferred. Let it boil slowly for ten or fifteen minutes, and then add the starch rubbed smooth in a little cold water. Let it boil slowly for a minute or two, so that the starch will have time to cook. Have ready in the tureen or each individual soup-plate a few almonds which have been blanched and dried in the oven. Pour the soup over them, and serve with almond rolls or nut-coa crisps.
Take 1 cup of whole-wheat flour and 1/2 cup of almond meal; sift together while dry, and then rub smooth in cold water, adding a little at a time until it is thin. Then pour on boiling water, stirring all the time and adding it only as fast as it can be kept smooth; place in a double boiler and cook for one hour. If too thick, it can be thinned with water or nut milk made of almonds.