20 ALMOND. 



tar, with a few drops of rose-water added to them, from 

 time to time, during the process of pounding. Some are of 

 opinion, that a few bitter almonds added to the sweet improve 

 the flavor of the soup. Boil them a quarter of an hour in 

 the soup. 



Boil a pint of cream a few minutes before taking up the 

 soup, and stir it in just before sending it to the table. 



If you make your soup of mutton and veal, omit the cream 

 and mace, and cut up the peel of a lemon in thin slices, and 

 just before sending the soup to the table add a little of the 

 strained juice of the lemon. 



Soups of an elaborate kind should be made early in the 

 morning, or partially prepared the day before. Veal, fish, 

 and vegetable soups are, however, best when freshly made. 



Besides these numerous happy appearances, the almond is 

 with us again in the popular Antique Oil, used now so com- 

 monly for the hair. This oil is made of ftjual proportions 

 of the oil of sweet almonds and the best olive-oil, colored 

 with alkanet chips, tied in a muslin bag, scenting the mixed 

 oils with such perfumes as may be most grateful or desirable. 

 The oils, after being mixed, should stand for a few days in 

 some warm place to facilitate the coloring, and, by a gentle 

 infusion, have the scented essence thoroughly incorporated. 

 Do not, however, put in the essence till a short time before 

 bottling, as the heat would dissipate the perfume. Put it 

 into glass bottles, and cork it well, having previously passed 

 it through a strainer. 



Almonds, blanched -and cut in large pieces, are often placed 

 on the top of sponge and other light cakes just before they 

 are sent to the oven. Almond icing is also put over this 

 class of cakes. As to almond tarts, colored with the juice 

 of spinach and less innocent matters, the less that is said of 

 them, the better for all parties concerned. 



