The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-16

quick boil, throw in a tablespoonful of
salt and remove TO side of range, where
the soup will simmed In their early
stages soups require a 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 cleaned kettle. If there is
jelly, carefully remove before placing
in the kettle. AS soon as the Jelly melts
have ready three-quarters of a pound of
almonds that have been blanched and
pounded in a mortar until smooth. add
ing a few drops of rosewater from time
to time. \ 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 q half
pint of cream may be whipped and
poured over the top of the soup before
sending TO the table.
If you mutton or shoulder of veal
omit the mace and cream and use the
thin yellow peel of a lemon, and just
before serving add little of the lemon
juice.
Almond FIummery.
II you have sick or invalid friend.
while you are preparing the calfs foot
jelly for the almond soup. you can make
them a dainty, nutritious dish as fol-
lows: Take one-fourth the quantity Of
jelly, put il into a porcelain-lined stew
pan with half a cup Of rich cream and
add an ounce Of blanched, dried and
pounded almonds. adding very little SUI
gar or leaving ii unsweetened. Let the
mixture come to a boil and then strain
and when lukewarrn pour into glasses
This may be served with plain or whipped
cream. orange or lemon Jelly. or without
any OF these.
Almond Cream.
Blapch four ounces Of sweet almonds,
dry thoroughly and pound them well.
Put one and one-half cups Of milk I'm a
double boiler to scaid. Add TO the
pounded almonds three-qusrters .. esp
OF fine graduated sugar and the beaten
yOiks Of four eggs. Whip together with
wire egg-beater. When the milk IS
scalded add 20 1t an ounce OF soaked gel
attn and stir until dissolved then strain
over the almond mixture; return 10 dou-
bic boiler and stir and cook Until It
thickens. pour out into n basin. set in q
pan Of ice water and let IL cool. stirring
occasionally 10 keep IL smooth. Flavor
with good sherry. uoyeau. mara schlno.
or curacao. II you do not wish to use
wine. add the grated yellow part Of half
an orange rind 10 the milk before strain
ing IT into the egg mixture. Pour the
cream into a mould and Jet II stand in
n very cold place To set. serve with
whipped cream or orange jelly.
Apple and Almond Pudding.
Peel. core and cut into thick rounds
r-s-fs ing hz
rather shallow ppddiag dish when ap-
pies are cooked Add q little water
slightly sweetened and cook gently until
very tender Turn thern carefully into
the buttered dish and let get cold
Blsnch and dry three ounces 81 sweet
almonds and pound fire with an equal
weight az crushed josf suESr. mix iu
while pounding Tire beaten folks 81 ave
eggs and the juice and grated ffrd q p
tart orange or lemon. add a teasppc-fsI
81 corn starch IL fhicken. nolstsainr
with q little cream. Turn this MIXTURE
over the apples and place - a m0deT-
ateiy hot oven ard bake untii the cut
tara 10 est TIE whites % th- eggs
p~stan 20 . stin froth nay b added -
the cusfard or made into . rnsTinrue
and saped on top % the baked eustara
anu lightly Drowned.
Almond Dsrioies.
These arr made % c-srrr FEN MING
pastry cream o. frane panel mixed stfh
almond rsssfe Or blanched. dr1~d ard
pounded sweet almonds ~ almond *
tract and TIE mixture BAKED Ia little
patty pans Ind xith psa paste.
Almond SorSsse
Make a sugar syrup e tao rurs 4
crsrufafed sugar ard four cBYs n,
water boil fifteen minutes and skin
CHR, fh~ thin yellow rzrf from = se-uo1.
asa this 20 the Eyrsrs with half c1p
u the isrrar tzsirc ard ist F.r1rBeE sicsiy
Tor a. hour Strain ard iet u cool TIN
tisrn fn-o sreezc- S..h ths -Eltss q
three eggs u7h1zren- Turn the cssheT
evenly and regularly and scrzre doWs
frr-n ths xf3ee OCCASIONALLY a. ~ 81
sr-~zsz When partially firm stir 81 a
r.1s-nS ~ ~-e~. zsruo-is fisschsza. drss-i
Ard shaved rery ffs1 s- cs1sh@d f1s-
Frs-re solid. ffsen rur- Into roust
ard rsrk = ics and salt
oeyiIcc sirscncs-
Ccver a poGad n fsrsh cszach<9 al