Almond soup is an good substitute for beef-tea for convalescents. You can make it by simply blanching and pounding a quarter of a pound of sweet almonds with half a pint of milk, or vegetable stock. Then add another pint of milk or stock. Warm, then add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.
An emulsion of almonds is beneficial to remedy chest affections. It is made by fully macerating the nuts in a nut butter machine, and mixing with orange or lemon juice.
Almonds should always be blanched, that is, skinned by pouring boiling water on the nuts and allowing them to soak for one minute, after which the skins are easily removed. The latter possess irritating properties.
Warning: Bitter almonds should not be used as a food. They contain a poison identical with prussic acid.
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