ALMOND. 19 



ALMOND PUDDING. 



Take one pound of sifted sugar, one half-pound of butter, 

 and work them together. Beat the yolks of twelve eggs ; 

 have ready one half-pound of blanched almonds, beaten 

 smoothly, with a few drops of rose-water, the strained juice 

 of three large fresh lemons, and the grate of one. Stir the 

 egg and the almonds into the butter gradually and alter- 

 nately, putting the lemon juice and peel in last. Bake in 

 a rich paste, in small pie-plates. 



ALMOND SOUP. 



This soup is made either from calves' feet, a knuckle or 

 breast of veal, a scrag of mutton, or cold fowl, and never 

 from any of the darker, heavier meats, as its principal beauty 

 is its delicate pearl-color. For the same reason none of the 

 darker spices are to be used, and the soup should be boiled 

 in a porcelain -lined kettle, and cooled, in its progressive steps, 

 in china or porcelain dishes. 



If you make your soup of calves' feet, take four feet, 

 nicely scraped, but not skinned, and put them into your 

 kettle with a few blades of mace. Pour over them three 

 quarts of 'cold water. Cover the kettle, and put it over a 

 moderate fire, where it may boil slowly. When it comes to 

 a quick boil, throw in a little table-salt, and remove the 

 kettle to a position where it may simmer. Soups require in 

 their early stages a sufficient degree of heat to bring to the 

 surface the scum ; and as salt tends to throw this together, 

 it is well to put the salt in as soon as the soup boils. 



Skim the soup, and let it be subjected to a steady simmer 

 till the meat has fallen in rags from the bone. Then strain 

 it into an earthen pan ; when it is cold, remove the fat from 

 the top, and return the stock to the kettle ; as soon as it is 

 melted, have ready three quarters of a pound of blanched 

 almonds, that have been pounded smoothly in a stone mor- 



