Break into small pieces 1 cup of hickory and 1 of almond nuts. Simmer in 2 pts. of water, seasoned with 1/2 teaspoon of salt, a slice of onion and 2 stalks of celery. When tender, add 1 cup of rich milk or cream. May be strained or not. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Simmer 1 pt. of lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water, if necessary. When done, rub the beans through a colander. Add nut soup stock to make the proper consistency, and salt to taste. Re-heat, and serve. A heaping tablespoon of sago, previously soaked in cold water, may be added to the soup when it is re-heated, and the whole cooked until the sago is transparent. - Mrs. E; D. Kelley, Winnetka, 111.

Nut Soup Stock

This consists of the concentrated, soluble portions of choice nuts, and is a perfect substitute for meat stock. Can be used by itself or with vegetable products. It may be used the same as extract of beef. Dissolve in hot or cold water. Add the water slowly at first, 1 part stock to 10 of water. - Mrs. C. D. Kelley, Winnetka, 111.