Beat the yolks, add saccharin dissolved in cream, then spices and ground almonds. Add to the stiffly beaten whites. Drop from spoon on oiled pan and bake in hot oven. Food value, 4 grams carbohydrate, 16 grams protein, 25 grams fat.
Cream of Cauliflower
| ¼ cup cauliflower purée | ¼ tsp. onion juice (if desired) |
| ⅔ cup chicken or beef stock | 2 tbs. 40% cream |
| Salt and pepper | |
Add cauliflower to stock, and allow to come to a boil, season and add cream. Serve at once.
Tomato Bisque
| 1 cup creamed tomatoes | 3 cloves |
| ½ cup water | ½ tsp. salt |
| 1 sprig (1 tbs. chopped) parsley | ⅛ tsp. soda |
| 1½ oz. (3 tbs.) 40% cream | |
Cook tomatoes with cloves, parsley, and water for 20 minutes. Press through sieve and return to fire. Add soda; when effervescence ceases, add cream, and serve at once.
Spinach Soup
| 30 gm. cooked spinach | 15 c.c. 40% cream |
| 1 egg yolk | |
Cook spinach until tender and press through a sieve; add the broth; allow to cook about 5 minutes and add the well-beaten yolk and cream. Place the saucepan over hot water and cook 10 minutes. Season and serve at once.