. The Century cook book : with a new supplement of one hundred receipts of especial excellence. SLICED GRAPE FKUIT SERVED IN A BASKET MADE OP THE PEEL AND A BRANCH OFHOLIiT TIED TO THE HANDLE. (SEE PAGE 530.) PEUITS 533 Blanch the almonds by putting them in hoUingwater for a few minutes; the skins can then be easilyrubbed off. Put the blanched nuts into a pan witha small piece of butter, and place them in a moderateoven. Stir them frequently so they will brown on allsides. Sprinkle them freely with salt as soon as theyare taken from the oven. Blanch the almonds, and when they are tho
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. SLICED GRAPE FKUIT SERVED IN A BASKET MADE OP THE PEEL AND A BRANCH OFHOLIiT TIED TO THE HANDLE. (SEE PAGE 530.) PEUITS 533 Blanch the almonds by putting them in hoUingwater for a few minutes; the skins can then be easilyrubbed off. Put the blanched nuts into a pan witha small piece of butter, and place them in a moderateoven. Stir them frequently so they will brown on allsides. Sprinkle them freely with salt as soon as theyare taken from the oven. Blanch the almonds, and when they are thoroughlydry pour a tablespoonful of oil on every cupful of them stand in the oil for an hour, then add a table-spoonful of fine salt to each cupful. Stir them andplace in a shallow pan in the oven until they are col-ored a light brown. Stir them occasionally while inthe oven, so they wiU. be evenly colored. Turn themonto a paper to dry, and shake ofiE the loose salt be-fore serving. Brown them in the oven with a little butter thesame as almonds. Filberts are blanched, but walnutsdo not have the skin
Size: 1581px × 1581px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
