Cream of Almonds

Cream of Almonds

Ingredients:
1 cup of chopped almonds.
1 quart of thin cream.

Directions:
Small half−teaspoonful of salt.
Get ten cents' worth of Jordan almonds, and put them in boiling water for one minute; then pour off the water
and put on cold, till they are well chilled. Turn this off, and push the almonds out of their skins, one by one. If
they stick, it is because they were not in the hot water long enough, and you must put them back into it, and
then into the cold. Chop them while the cream heats in the double boiler, and then put them in with the salt,
and simmer ten minutes and then strain.
This soup is especially delicious if whipped cream is either mixed with it at the end, or served on top.
You can also make good almond soup by using the regular rule; cooking the chopped nuts in a pint of water,
adding the thickened pint of milk and seasoning, and straining twice. Then, after it is in the tureen, you must
put in the egg−beater and whip well, to make it light.
Cream of Spinach