consequently more than half should be removed if this is the case when the
roux first commences to turn colour. When the brown roux gets cold it has
all the appearance of chocolate, and when you use it it is best to scrape
off the quantity you require with a spoon, and not add it to soups or
sauces in one lump.


ALMOND SOUP.--Take half a pound of sweet almonds and blanch them, _i.e._,
throw them into boiling water till the outside skin can be rubbed off
easily with the finger. Then immediately throw the white almonds into cold
water, otherwise they will quickly lose their white colour like potatoes
that have been peeled. Next, slice up an onion and half a small head of
celery, and let these simmer gently in a quart of milk. In the meantime
pound the almonds with four hard-boiled yolks of egg, strain off the milk
and add the pounded almonds and egg to the milk gradually, and let it boil
over the fire. Add sufficient white roux till the soup becomes of the
consistency of cream. Serve some fried or toasted bread with the soup. It
is a great improvement to add half a pint of cream, but this makes the soup
much more expensive. The soup can be flavoured with a little white pepper.

N.B.--The onion and celery that was strained off can be used again for
flavouring purposes.


APPLE SOUP.--This is a German recipe. Take half a dozen good-sized apples,
peel them and remove the core, and boil them in a quart of water with two
tablespoonfuls of bread-crumbs; add the juice of a lemon, and flavour it
with rather less than a quarter of an ounce of powdered cinnamon; sweeten
the soup with lump sugar, previously having rubbed six lumps on the outside
of the lemon.