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.)