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Puree of Peas, Almond Milk

Prepare, strain and keep hot in a saucepan a puree St. Germain. Peel and pound quarter of a pound of almonds to a paste. Place them in a saucepan with a pint of cold milk and boil for fifteen minutes, then strain this milk into the puree; boil for ten minutes more. Skim the scum from the surface and serve very hot.