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

1 pint cold cooked spinach.
1 quart of milk.

Heat the spinach, using a little of the quart of milk with it,
and press through the sieve; thicken the rest of the milk, and
the seasoning, and strain again. It is better to use cayenne
pepper instead of black with spinach.


Cream of Tomato Soup, Called Tomato Bisque.