Cream of Almond Soup (1939)

• 
  3 cups chicken stock
• 3 tbspns onion, chopped
• 6 stalks celery, cut fine
• 2 cups milk
• 1 cup cream
• 3 tbspns butter, melted
• 3 tbspns flour
• Salt, pepper, Tabasco to taste
• 1/2 tspn almond flavoring (or to taste)
• 6 tbspns almonds, chopped

Simmer together the chicken stock, onion, and celery until tender. Put through a sieve.

Scald milk and cream, and add to above mixture.  Blend and slowly stir butter, flour, and seasonings into mixture.

Stir almond flavoring into mixture. Top with chopped almonds. Serves 6. 

More "Lost" Almond Recipes

Cheese and Olive Loaf (1961)

Peg Bracken's Overnight Almond Macaroons (1960)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by  old Mohawk Lodge in Old Forge, New York. Duncan Hines [1880 to 1959] was " was an American pioneer of restaurant ratings for travelers," and penned a food column in newspapers during the 1940s and 1950s.)

Cheese and Olive Loaf (1961)

• 
  1/2 lb bleu cheese
• 1/2 lb cream cheese
• 1/4 cup butter
• 1 tbspn minced chives
• 1 tbspn brandy
• 1/2 cup minced olives
• 3 1/2 oz toasted almonds, chopped
• Chopped watercress 

Cream together bleu cheese, cream cheese, and butter. Stir in chives, brandy, and minced olives. 

Form mixture into 2 rolls. Chill for 2 to 3 hours. Cover with chopped, toasted almonds and chopped watercress. Chill.

Serve with crackers. This loaf can be made the day before serving. Can be frozen for future use. 

More "Lost" Cheese Recipes

Cheddar Cheese Muffins (1985)

Peg Bracken's Cheese Balls (1960)

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Peg Bracken's Overnight Almond Macaroons (1960)

"These are mighty speedy cookies if you remember to mix the oil and oatmeal and sugar together the night before. They have a chewy texture and an almond-macaroon taste."

The night before, mix together:

• 4 cups quick-cooking oatmeal
• 2 cups light brown sugar
• 1 cup vegetable oil

Next morning, mix in:

• 2 beaten eggs
• 1 tspn salt
• 1 tspn almond extract

Drop them from a teaspoon onto a greased baking sheet, bake at 325 degrees, and remove them promptly when they're done.

More "Lost" Peg Bracken Recipes

Peg Bracken's Cockeyed Chocolate Cake (1960)

Peg Bracken's Chewy Fudge-Cake Cookies (1960)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)