It calls for 1 qt. of nicely seasoned veal or chicken stock. Blanclt 1/2 lb. of almonds and pound them fine, using a few drops of stock from time to time during the process, lest the almonds become oily. When a perfectly fine, smooth paste is formed, add it to and allow to heat; season with salt and pepper, and 1 tablespoon of grated celery and 1 teaspoon of finely minced parsley; draw the saucepan to the back of the stove and let simmer for 1/2 hr.; whip 1/2 gill of sweet cream to a strong froth and pour it into the tureen. Let soup come to the scalding point and pour at once over the cream, straining through fine sieve; serve with fried sippets or croutons of bread. - Mrs. E. G. Harris, Winnetka, 111.

Almond And Celery Soup

Cut in small pieces a bunch of celery, using the leaves, and carefully scraped root, add 6 peppercorns, 2 bay leaves, a tablespoon of onion juice, a thin slice of lemon, a teaspoon of salt, and a stick of cinnamon; cover with a qt. of water and cook an hr.; strain, and reheat, stirring in a cup of rich milk (cream is better), and 3/4 cup ground almonds. - E. G. Harris, Winnetka, 111.

White Almond Soup

Cream together the 1 tablespoon of butter and 1 tablespoon of cornstarch, and dilute with hot veal stock, gradually; let boil 5 minutes, then stir in the rest of the 2 qts. of veal stock; add 1 cup of hot cream, more seasoning, if needed, and the 2 oz. of almonds, blanched and pounded fine in a mortar. Use 2 qts. of veal broth. - Mrs. A. C. Christy, Glen View, 111..