Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-16

must not be from any of the darker. heav-
Ter meats. but from any of the following:
Calls feet, knuckie or breast Of veal. scrag
of mutton, chicken or the carcass of cold
fowl or turkey. If you make your stock CT
calf's feet use the set (four). having them
thoroughly scraped and cleaned and the
bones cracked. Put them in the soup ket-
tie with a blade or two of mace and add
three quarts of cold water. Cover and
place over a moderate fire and bring slow
ly to boil. When it comes to a quick boil
throw in a tablespoonful of salt and remove
to side of range. where the soup will SIM
mer. In their early stages soups require
sufficient degree of heat to bring the scum
to the surface; and the salt added at this
period will tend to throw this together.
Skim as soon as the scum comes to the top
and then let the soup continue to simmer
until the meat will fall from the bones in
rags; then strain off into an earthen bowl
and let get cold. Remove the fat from the
surface and put the soup back in the clean
ed kettle. If there is any sediment in the
bottom of the soup jelly carefully remove
before placing in the kettle. AS soon as the
jelly melts have ready three-quarters of
pound almonds that have been blanched
and pounded in a mortar until smooth add
ing few drops of rosewater from time to
time A few bitter almonds may be added
to the sweet. Boil gently in the soup for an
hour. Just before taking UP stir in pint Of
hot cream or a half pint OF cream may be
whipped and poured over the top of the
soup before sending to the table.
If you use mutton or shoulder or veal
omit the mace and cream and use the thin
yellow peel of lemon, and just before
serving add little of the lemon juice.
Almond Flummery.
If you have a sick or invalid friend. while
you are preparing the calfs-foot Jelly for
the almond soup, you can make them
dainty. nutritious dish as follows: Take
one-fourth the quantity of jelly. put it into
a porcelain-Ined stewpan with half a cup
of rich cream and add an ounce of blanch-
ed dried and pounded almonds, adding
very little sugar or leaving 1T unsweetened
Let the mixture come to a boil, and then
strain and when lukewarm pour into
glasses. This may be served with plain or
whipped cream. orange or lemon jelly, or
without any of these.
Almond Cream.
Blanch four ounces of sweet almonds,
dry thoroughly and pound them we'll Put
one and one-half cups of milk in double
boiler to scald. Add to the pounded al
monds three-quarters of cup Of fine gran
ulated sugar and the beaten yolks of four
eggs Whip together with a wire egg
beater. When the milk is scalded add to 1t
an ounce of soaked gelatin and stir until
dissolved, then strain over the almond mix
ture; return to double boiler and stir and
cook until 1t thickens. pour into basin, set
in a pan of ice water and let 1t COOL STIR
ring occasionally to keep 1t smooth. Flavor
with good sherry noyeau. maraschino or
curacao. If you do not wish to use wine,
add the grated yellow part of half an
orange rind to the milk before straining X
into the egg mixture Pour the cream lnf6
n mold and let 1T stand in very cold place
to set Serve with whipped cream or
orange jelly.
Apple and Almond Pudding.
Peel. core and cut into thick rounds
enough good cooking apples to half fill
rather shallow pudding dish when apples
are cooked Add little water slightly
sweetened and cook gently until very ten
der. Turn them carefully into the buttered
dish and let get cold.
Blanch and dry three ounces of sweet
almonds and pound fine with an equal
weight of crushed loaf sugar; mix in while
pounding the beaten yolks of five eggs
and the juice and grated rind of a tart
orange or a lemon. add teaspoonful of
cornstarch to thicken, moistening with a
little cream. Turn this mixture over the
apples and place in a moderately hot oven
and bake until the custard is set. The
whites of the eggs beaten to stiff froth
may be added to the custard or made into
a merngue and heaped on top of the baked
custard and lightly Drowned
Almond Morisse.
Make sugar syrup of two cups of granu-
lated sugar and four cups of water; boil
fifteen minutes and skim. Chip the thin yell
low rind from a lemon, add this to the
syrup with half cup of the lemon juice and
let simmer slowly for an hour. Strain and
let it cool, then turn into freezer with the
whites of three eggs Unbeaten Turn the
dasher evenly and regularly and scrape
down from the sides occasionally as thu ice
freezes. When partially frozen stir in a
pound of sweet almonds, blanched, dried
and shaved very thin or crushed fine.
Freeze solid, then turn into mold and
pack in ice and salt.
Chicken and Almond Sandwiches.
Chop fine the meat from breast of cooked
chicken and mix with half pound of sweet