Page:Mrs Beeton's Book of Household Management.djvu/226

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Ingredients.—1 quart of milk, or half milk and half white stock, ¼ of a lb. of ground almonds, 2 hard-boiled eggs, 1 oz. of butter, 1 oz. of flour or cornflour, 1 onion, 2 strips of celery, salt and pepper.

Method.—Mince the onion and celery finely, put them into a stewpan with the ground almonds, cover with cold water and simmer gently for ½ an hour, then rub through a fine sieve: rub the yolks of the eggs through at the same time. In the meantime make the milk hot in the saucepan, add to it the purée of almonds, onion, celery, and egg, and boil up. Knead the butter and flour together, put these into the soup and stir until smoothly mixed with it, cut the whites of the eggs into dice, add them with the necessary seasoning to the soup, and serve.

Time.—1 to 1¼ hours. Average Cost, 10d. to 1s. Seasonable at any time. Sufficient for 6 persons.

Ingredients.—2 quarts of second stock, 2 lb. of cooking apples, 3 cloves, ¼ of an inch of root ginger, salt and pepper.

Method.—Peel, quarter, and core the apples, cut them into thick slices, and add them with the cloves and ginger to the boiling stock. Simmer gently until tender, then pass the whole through a fine sieve. Re-heat, season to taste, and serve.

Time.—About 1 hour. Average Cost, 6d. to 8d., exclusive of the stock. Sufficient for 6 or 8 persons. Seasonable at any time.