Almond Soup
4 tablespoons cold water 1/8 teaspoon salt 3 cups White Stock III 1 small onion 3 stalks celery 3 tablespoons butter 3 tablespoons flour 2 cups scalded milk 1 cup cream Salt and pepper Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with