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Almond Soup

Take one quart of white stock (see Stock) made either from bones which have been soaked for a few minutes in salt and water to whiten them, or, if preferred, from fresh meat. Boil the liquor with a small piece of mace, five or six cloves, and a piece of stale bread. Take out the spice, and rub the soup through a sieve. Blanch and pound six ounces of sweet almonds with the hard-boiled yolk of an egg. Add the paste smoothly and slowly to the stock when it is cool. Boil it again, and just before serving the soup add a tea-cupful of milk or cream. Probable cost, if made from bones and with milk, 1s. Sufficient for five or six persons.