The Apsley cookery book

One pint of Milk. Whites of two Eggs. One ounce of Sugar. Pass the cake through a nut mill, or break into small pieces, put it into a basin and pour the boiling milk over ; let it stand for fifteen minutes, then beat well with a fork, and add the sugar and sherry. Put into a greased pie-dish to bake. Whip the whites of the eggs to a stiff froth, put them on the top, and bake for twenty minutes. (A little lemon rind or juice may be added, if liked.) These are the best and most natural food of man ; they are loved by children, who are always hungry for them, in marked contrast with their attitude towards meat, which they often have to be forced to eat. Yet once they have been forced to take it for a time, it may, like other stimulant poisons, set up a craving and, therefore, have to be continued. Like all natural foods nuts are best taken uncooked and in their natural state, and those who begin to eat them as children prefer them uncooked ; but adults who have ruined their circulation, teeth, and digestion by years of stimulant poison taking, may be quite unable to do this. Hence the use of very tender nuts at first, and often more or less careful cooking, has become for them a necessity. Nuts are a comparatively concentrated food, being for the most part twice as nourishing as bread, and with one or two exceptions they are free from starch, which is the cause of so much dyspepsia in degenerate stimulant takers. They are a food which is already fairly cheap, but which, with the expenditure of a little care and forethought on production and storage, might easily be rendered cheaper still. 337. Almond Biscuits. Ingredients. Two ounces of Almonds. I Half an ounce of castor Sugar. Two ounces of Flour. | White of one Egg. One tablespoonful of milk. Blanch the almonds and put them through a nut mill twice ; well mix them with the sugar and flour. Whip the eggs and add the milk, and mix all together thoroughly. Roll out fairly thin, cut into small rounds, and bake in a quick oven for ten or fifteen minutes. 338. Almond and Bread Pudding. Ingredients . Three ounces of sweet Almonds, j The grated rind and juice of a Six Bitter Almonds. j Lemon. Four ounces of Bread-crumbs. j The whites of three Eggs. Two ounces of Butter. Two tablespoonfuls of Sugar. Half a pint of Milk. | Two tablespoonfuls of Flour. Blanch the almonds and put them through the nutmill. Pound them well, adding a little water occasionally to prevent them oiling. Add them to the milk, and let them simmer on the stove for a quarter of an hour, then pour over the bread-crumbs, and add the butter, sugar, flour, and lemon rind and juice. Beat the whites of eggs to a stiff froth and mix them well into the other ingredients. Butter a mould and pour in the mixture and steam for four hours. 339. Almond Cake. Ingredients. Four ounces of ground Almonds, Four ounces of Butter. Four ounces of Albene. Three ounces of Sugar. Three whites of Eggs. Six ounces of Flour. One ounce of Citron. One teaspoonful of Bakingpowder.