slowly to boiling point and serve. To make


Brown Soubise Soup

toast the bread, brown the onions, and use brown stock.


Almond Milk Soup.

Wash well 1/4 lb. rice and put on to simmer slowly with 1-1/2 pints milk
and water, a Spanish onion and 2 sticks of white celery. Blanch, chop up
and pound well, or pass through a nut-mill 1/4 lb. almonds, and add to them
by degrees another 1/2 pint milk. Put in saucepan along with some more milk
and water to warm through, but do not boil. Remove the onion and celery
from the rice (or if liked they may be cut small and left in), and strain
the almonds through to that. See that it is quite hot before serving.

NOTE.--For this and other soups which are wanted specially light and
nourishing, Mapleton's Almond Meal will be found exceedingly useful. It is
ready for use, so that there is no trouble blanching, pounding, &c.


Brazil Soup.

Put 1 lb. Brazil nuts in moderate oven for about 10 minutes, remove shells
and brown skin--the latter will rub off easily if heated--and grate through
a nut-mill. Simmer gently in white stock or water with celery, onions, &c.,
for 5 or 6 hours. Add some boiling milk, pass through a sieve and serve. A
little chopped parsley may be added if liked.