ALMOUNDS - Types Defined
ALMONDS—The best for culinary purposes is the Jordan; it is about an inch long, flat with a clear brown skin, sweet and rather tough. In making almond soup seven-eighths sweet and one-eighth bitter almonds should be used.
Salted Almonds Recipe I. Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small sauce-pan. When hot, put in one-fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin.
Salted Almonds Recipe II. Prepare almonds as for Salted Almonds Recipe I. Fry in one-third cup fat, using half lard and half clarified butter or all cocoanut butter. Drain, and sprinkle with salt
SALTED ALMONDS—Made by blanching, skinning, and frying them in butter oil till nicely browned, then dusting with salt; make a nice appetizer, or hors d'oeuvre.
DEVILLED ALMONDS—Made like salted almonds, but after salting, well dusted with cayenne pepper.
Devilled Almonds Recipe
2 ozs. blanched and shredded almonds
2 tablespoons chopped pickles
1 tablespoon Worcestershire Sauce
1 tablespoon Chutney
1/4 teaspoon salt
Few grains cayenne
Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.
To Blanch Almonds. Cover Jordan almonds with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins. Dry between towels.
To Shred Almonds. Cut blanched almonds in thin strips lengthwise of the nut.
2/3 cup almonds
3 stalks celery
6 bitter almonds
3 tablespoons butter
4 tablespoons cold water
3 tablespoons flour
1/8 teaspoon salt
2 cups scalded milk
3 cups White Stock III (The water in which a fowl or chicken is cooked)
1 cup cream
1 small onion
Salt and pepper
Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt aud pepper to taste. Serve with Mock Almonds.
1/2 cup Jordan almonds, blanched and finely chopped
1 cup powdered sugar
1/3 cup grated chocolate
1 teaspoon baking powder
3/4 cup cracker dust
Beat yolks of eggs until thick and lemon-colored; add sugar gradually, then fold in white of eggs beaten until stiff and dry. Add chocolate, almonds, baking powder, and cracker dust. Bake in a round pan. Cool, split, and put whipped cream, sweetened and flavored, between aud on top. Garnish with angelica and candied cherries. This makes a most attractive dessert when baked in individual tins. As soon as cool, remove centres, and fill with whipped cream, forced through a pastry bag.
Praline Ice Cream
3 pints cream
1 cup Jordan almonds
1 1/3 cups sugar
1/4 teaspoon salt
1 tablespoon vanilla
Blanch almonds cut in pieces crosswise, and hake in a shallow pan until well browned, shaking pan frequently; then finely chop. C aramelize one-half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture.
Mock Almonds. Cut stale bread in one-eighth inch slices, shape with a round cutter one and one half inches in diameter, then shape in almond-shaped pieces. Brush over with melted butter, put in a pan, and bake until delicately browned.